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Wednesday
Aug042010

Firecracker Shrimp


Last night, Joel and I went to listen to some live music in the parkway across the street from where he used to live.  Every Tuesday in the summer, people pack their chairs, dinners, and a bottle of wine and relax.  I wanted to make something that would be easy to carry with us and light, since it was so hot out.  I had some shrimp in the freezer that I wanted to use up.  I found this recipe on Christine's Kitchen Chronicles.  I paired this with some rice and pineapple mango salsa (recipe to follow) and it was absolutely delicious!

1 pound Shrimp (16-20 count), peeled and deveined
2 tablespoons Sriracha
2 tablespoons Olive Oil
1/4 teaspoon Salt
2 teaspoons Sugar
4-5 Garlic Cloves, minced

Combine all ingredients in a zip top bag and add shrimp.  Marinate for 20 minutes to 2 hours.  If grilling, skewer shrimp and grill until opaque with a slight char.  I used a grill pan in the house, so I grilled the shrimp for a few minutes on each side.

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  • Response
    This way you cock the shrimp its look very delicious I was also try this recipe to cock the shrimp. It was very delicious and I really appreciate to sharing this recipe I will follow you to more delicious recipes.

Reader Comments (1)

Thank you for trying this recipe and I'm glad you enjoyed it! It is one of my favorite quick grilled meals/appetizers! Love anything Sriracha!

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