Watch out, they're fiery little guys. A mini explosion of fire inside of your mouth! The beauty of this recipe is it is ridiculously easy to make. Very few ingredients involved and fast cooking. Watch the shrimp carefully so that they're not overdone. You want them pink, opaque, and slightly charred but a couple of minutes on the grill is all it takes. Good thing, too, because you'll be downing these shrimps like snacks. Oh, and don't forget the water to quench your thirst!
Oh, and another thing. Use the Sriracha hot sauce. It really is THE BEST hot sauce in the world. It's commonly used in Asian cooking and so you can usually find it in the Asian section of your local grocery store. It's a clear bottle with red chili sauce inside and a green cap. The easiest identifier is the rooster depicted on the front. If you don't already have some, go buy some! You won't regret it and it's totally versatile. I put that s*** on everything! Oh wait...that's supposed to be Frank's Red Hot. But really, this is better...and I do put it on pretty much everything (lo mein, pizza, chili, etc.!). It's sweet AND spicy. Winning combination!
I served this one as a side dish for our Father's Day meal. Kudos to Chris for grilling this one up all nice and yummy! All I did was marinate them :). Lots more delicious recipes on that one to come. I was excited that there wasn't a single bad dish in that meal. But this one, this is a keeper for sure. Enjoy!
One Year Ago: Chicken Gyros with Tzatziki Sauce and Pasta Salad
- 1 pound large (16 to 20 count) shrimp, peeled and deveined.
- 2 tablespoons hot chili sauce (Sriracha is the best!)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 4 to 5 cloves garlic, pressed
- Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours.
- Skewer shrimp and grill until opaque and with black bits (couple minutes ought to do it!).
- Serve hot with lots of cold drinks handy!