Difference between revisions of "Shrimp Diablo"
RealRecipes (talk | contribs) m (Text replace - "__NOTOC__ [[Category:" to "__NOTOC__ ==References== <references/> [[Category:") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| Line 33: | Line 33: | ||
[[Category:Seafood appetizer Recipes]] | [[Category:Seafood appetizer Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| − | [[Category:Seafood | + | [[Category:Seafood Recipes]] |
Revision as of 15:29, 9 May 2012
Prep Time: 20 minutes including cleaning shrimp if needed
Cook time: 3 - 4 minutes on hot BBQ
Serves: 6- 8 as appetizer
Description
Excellent spicy appetizer not too hard to make. Even easier if using pre-shelled and de-veined raw shrimp
Ingredients
- 1 – 1½ lbs pre-shelled and de-veined raw shrimp, large (20–30/pound)
- 2 garlic cloves
- 2 tbsp good olive oil
- ½ tbsp coarse salt
- 1 tsp paprika
- 1 tsp cayenne pepper (or more or less to taste)
- 2 tbsp lemon juice
Directions
- Clean and devein Shrimp if needed (a few hours in advance is fine, store in fridge)
- Mince garlic
- Mix garlic, salt, paprika, and cayenne in small bowl
- Add oil and Lemon juice a bit at a time until you have a runny paste suitible for brushing on shrimp. You do not need to use all of either. ( make ahead as well and store on counter)
- On preheated grill (Medium high) place shrimp and coat with paste. Be quick so as not to over cook! Turn after 2 minutes for another 1 - 2 minutes until shrimp are nice and pink. DO NOT OVERCOOK!
- Using a pan with holes in it (a vegetable grilling pan) makes this much easier. Just stir well and cook until done.
