This spicy grilled shrimp recipe is an easy, but impressive, seafood dish. A few hours in the spicy marinade, and these shrimp are ready for the fire. The recipe calls for shell-on shrimp for extra flavor, but these grilled shrimp can be done with peeled ones as well.
- 1/2 cup olive oil
- 2 tablespoons Louisiana hot sauce
- 1/2 bunch Italian parsley (chopped)
- 2 cloves garlic (minced fine)
- 1 lemon (juiced)
- 1 tablespoon ketchup
- 1/2 tsp cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds large shrimp (deveined, but unpeeled, sold as "ready to peel")
In a mixing bowl, whisk together the olive oil, hot sauce, parsley, garlic, lemon juice, ketchup, cayenne, salt, and black pepper. Place the shrimp in a large zip-top plastic bag, and pour in the marinade. Seal and refrigerate for 2 hours.Remove shrimp and drain the marinade. Skewer the shrimp on the bamboo skewers. Preheat grill on medium heat. Grill shrimp for about 3 minutes per side, or until cooked.
Serve hot, warm, or cold.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||3 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||1 g|