Spicy Marinated Shrimp Recipe
Ingredients
| Salad oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| 1/3 cup each white wine vinegar and tomato-based chili sauce | ||
| Worcestershire | 2 Tablespoon | |
| 1/8 teaspoon liquid hot pepper seasoning | ||
| Parsley | 1/2 Cup (16 tbs), minced | |
| Shrimp | 2 Pound, deveined | |
| 1/2 teaspoon each salt and pepper | ||
| 1/2 teaspoon each salt and pepper | ||
Directions
In a large bowl, stir together oil, salt, pepper, garlic, vinegar, chili sauce, worcestershire, hot pepper seasoning, and parsley.
Add shrimp and stir to coat.
Cover and refrigerate for 2 to 4 hours.
If using bamboo skewers, soak about 24 skewers in hot water to cover for 30 minutes.
Lift shrimp from marinade and drain briefly (reserve marinade).
Thread about 5 shrimp on a pair of bamboo or metal skewers, aligning skewers parallel so shrimp lie flat.
Repeat with remaining shrimp.
Place shrimp on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting with marinade and turning once, until shrimp turn pink
Add shrimp and stir to coat.
Cover and refrigerate for 2 to 4 hours.
If using bamboo skewers, soak about 24 skewers in hot water to cover for 30 minutes.
Lift shrimp from marinade and drain briefly (reserve marinade).
Thread about 5 shrimp on a pair of bamboo or metal skewers, aligning skewers parallel so shrimp lie flat.
Repeat with remaining shrimp.
Place shrimp on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting with marinade and turning once, until shrimp turn pink
Chef
