|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This red pepper shrimp is ideally served as an appetizer for any cookout. You can also serve this shrimp in quesadillas, tacos, or over fresh greens.
- 2 pounds/900 g shrimp (peeled and de-veined)
- 3/4 cup/180 mL olive oil
- 4 garlic cloves (minced)
- Juice of 1 lemon
- 1 tablespoon/5 mL hot pepper sauce
- 1 teaspoon/5 mL sea salt
- 1 teaspoon/5 mL red pepper flakes
- 1 teaspoon/5 mL black pepper
- Optional: 1/2 teaspoon/2.5 mL cayenne pepper
Combine marinade ingredients in a large bowl.
Add shrimp and toss to coat.
Cover and place in refrigerator for one to two hours.
Preheat grill for medium heat.
Remove shrimp from bowl, reserving marinade.
Thread four to six shrimp onto each skewer.
Place on the grill.
Cook for about three minutes per side.
Brush shrimp with reserved marinade early in cooking process.
Once fully cooked, remove from heat and serve.