Diva Tasting: Spicy Shrimp…

Spicy Shrimp


Cup Olive Oil

¼ Cup Sesame Oil

¼ Cup Chopped Fresh Parsley

2 Tablespoons Hot Sauce

2 Tablespoons Minced Garlic

1 Tablespoon Ketchup

1 Tablespoon Asian Chile Paste

1 Teaspoon Kosher Salt

1 Teaspoon Black Pepper

3 Tablespoons Lemon Juice

3 Pounds Large Shrimp, Peeled And Deveined

12 Wooden Skewers, Soaked In Water


Step 1 Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.

Step 2 Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.

Step 3 Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Step 4 Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade. Serves 6-8 Serve with garden salad, rice pilaf and beverage.


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