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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Ingredients:
1/8 cup(s) sriracha chili sauce |
1/8 cup(s) extra-virgin olive oil |
1 teaspoon(s) worcestershire sauce |
3 clove(s) garlic, crushed |
1 handful cilantro, roughly chopped, plus more for garnish |
1 teaspoon(s) sugar |
salt |
freshly ground black pepper |
2 pound(s) large shrimp (16 to 20 count), deveined |
Directions:
1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp and mix together in the bag. Marinate in the fridge for 2 to 4 hours, or longer.
2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and spear toothpicks in a few shrimp. Watch them disappear.
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