Spicy shrimp skewers with lemon and Thai pepper
If you love shrimp then hold on to your taste buds because these are the tastiest little shrimp you will ever eat. Firecracker Firecracker boom boom boom. I sometimes serve with watermelon and cucumber salad for a great, gluten free supper! They’ll make you sweat and help beat the summer heat!
Serves 4
2 pounds shrimp, peeled and deveined (26-30 count)
3 tablespoons chili garlic sauce (with the rooster on the bottle)
2 inch piece ginger, peeled and finely minced
4 cloves garlic, peeled and finely minced
juice from 1 lemon, 1 lemon cut into 1 inch rings, then quartered
2 tablespoons olive oil
1 teaspoon palm sugar
1 teaspoon green hot sauce( I make my own with Thai peppers and vinegar)
pinch of kosher salt
4 ounces butter, salted
3Thai peppers, stems removed, 2 sliced into thin rings, 1 finely chopped
1. Prep Shrimp: Pat shrimp dry with paper towels.
2. Make Sauce: In a large bowl, whisk chile sauce, ginger, garlic, lemon juice, olive oil and salt together until well blended. Add chopped Thai chili if more heat is desired.
3. Coat Shrimp & Marinate: Add shrimp and toss to coat. Let shrimp marinate for 2 hours in refrigerator, tossing every half hour. when ready to use PREHEAT GRILL!
4. Melt Butter & Chiles: In a small microwave safe bowl, melt butter and Thai chili rings together, about 30 seconds. Set aside.
5. Cook Shrimp: To cook shrimp, thread shrimp and lemon pieces onto skewers that have been soaked in water. Place on preheated grill and cook until slightly charred, about 3 minutes, then flip and continue to cook for another 2 minutes.
6. Finish & Serve: Remove from heat and drizzle with chile butter. Serve with lemon wedges, if desired. Enjoy!
