Thursday, July 2, 2009

Firecracker Shrimp

1 pound large (16 to 20 count) shrimp, peeled and deveined.

2 tablespoons hot chili sauce (Sriracha is the best!)
2 tablespoons olive oil
1/4 teaspoon salt
2 teaspoons 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. Skewer shrimp and grill until opaque and brown, with black bits. Serve on the Fourth of July, and have lots of cold drinks handy.

Totally delicious!

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