TEQUILA FIRE SHRIMP ON CURVED SKEWERS
1/2 cup garlic oil or olive oil
1/4 cup tequila
1/4 teaspoon cayenne pepper, or more for a spicier taste
2 garlic cloves, minced
1/2 cup Asian hot chili sauce (preferable Sriracha brand)
2 pounds large shrimp, peeled and deveined
Mix the garlic oil, tequila, cayenne pepper, garlic and hot chili sauce together and pour into a sealable plastic bag. Add the shrimp and seal the bag. Marinate in the refrigerator for two hours, or if a spicier taste is desired, marinate for 8 to 12 hours.
WHEN READY TO COOK:
Preheat the grill.
Drain the shrimp, reserving the marinade. Thread the shrimp on long metal skewers and place on a grill rack.
Grill for 2 to 3 minutes per side or until the shrimp turn pink, basting frequently with the reserved marinade. Remove the shrimp from the skewers and place on a serving platter.
Note: Sriracha Hot Chili Sauce can be found in the Asian food section at Whole Foods.
Servings: 8
Source: Main Line Entertains by The Saturday Club
1/2 cup garlic oil or olive oil
1/4 cup tequila
1/4 teaspoon cayenne pepper, or more for a spicier taste
2 garlic cloves, minced
1/2 cup Asian hot chili sauce (preferable Sriracha brand)
2 pounds large shrimp, peeled and deveined
Mix the garlic oil, tequila, cayenne pepper, garlic and hot chili sauce together and pour into a sealable plastic bag. Add the shrimp and seal the bag. Marinate in the refrigerator for two hours, or if a spicier taste is desired, marinate for 8 to 12 hours.
WHEN READY TO COOK:
Preheat the grill.
Drain the shrimp, reserving the marinade. Thread the shrimp on long metal skewers and place on a grill rack.
Grill for 2 to 3 minutes per side or until the shrimp turn pink, basting frequently with the reserved marinade. Remove the shrimp from the skewers and place on a serving platter.
Note: Sriracha Hot Chili Sauce can be found in the Asian food section at Whole Foods.
Servings: 8
Source: Main Line Entertains by The Saturday Club
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