Roxy
New member
Firecracker Shrimp:
1 lb. large-(16 to 20 count) shrimp, peeled and deveined.
2 T. Hot Chili Sauce-use more or less to your preferance
2 T. Olive Oil
1/4 tsp. salt
2 tsp. 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.
Swab a paper towel across the surface of the grill to evenly distribute the Olive Oil.
While grill is heating up, put shrimp on each skewer-depending on the size of the shrimp-maybe 5 per skewer.
When the grill is sizzling hot, put the shrimp skewers on.
Cook shrimp on one side until they get nice and brown; flip shrimp over to cook the other side. You don’t want the shrimp to be tough so keep an eye out on them!
1 lb. large-(16 to 20 count) shrimp, peeled and deveined.
2 T. Hot Chili Sauce-use more or less to your preferance
2 T. Olive Oil
1/4 tsp. salt
2 tsp. 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.
Swab a paper towel across the surface of the grill to evenly distribute the Olive Oil.
While grill is heating up, put shrimp on each skewer-depending on the size of the shrimp-maybe 5 per skewer.
When the grill is sizzling hot, put the shrimp skewers on.
Cook shrimp on one side until they get nice and brown; flip shrimp over to cook the other side. You don’t want the shrimp to be tough so keep an eye out on them!
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