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Seafood
Spicy Shrimp
 Serves: 8
Preparation Time: 0:10
Per Serving: 248.3 Calories; 15.5g Fat (52.4% calories from fat); 23.3g Protein; 3.9g Carbohydrate; 175mg Cholesterol; 754mg Sodium
Special thanks to Janet and Kevin of Janet Lynn’s Bistro for another great contribution to the Barbecue Genius.
Ingredients:
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1 pound large shrimp, peeled and deveined
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1/2 cup rice vinegar
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juice of 1/2 a lemon
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1/4 cup olive oil
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1 red hot serrano chili
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1/2 teaspoon dried red pepper flakes
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1 teaspoon lemon zest, grated
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1 tablespoon red chile paste
Steps:
- Soak wooden skewers in water for 30 minutes.
- Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
- Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.
- Preheat grill on HIGH, then reduce heat to MEDIUM-HIGH. With the lid open, grill the shrimp 2 to 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.
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