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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 8 |
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Serve these peppery shrimp as an appetizer, as part of a buffet or as a main course. From an August 1986 issue of Bon Appetit in the Cooking For Friends section. Refrigeration time for marinating shrimp is not included in prep time. Ingredients:
4 lbs medium shrimp, shelled and deveined |
1 cup vegetable oil |
1/2 cup chopped green onion |
2 garlic cloves, minced |
1 teaspoon cayenne pepper |
1 teaspoon fresh ground pepper |
1/2 teaspoon salt |
1/2 teaspoon dried red pepper flakes |
1/2 teaspoon dried thyme, crumbled |
1/2 teaspoon dried rosemary, crumbled |
1/4 teaspoon dried oregano, crumbled |
bamboo skewer, soaked in water 2 hours and drained |
Directions:
1. Combine all ingredients(except skewers) in large bowl, stirring to coat shrimp.
2. Cover and refrigerate 2 hours, stirring occasionally.
3. Prepare barbeque grill (medium-high heat).
4. Position rack 4 to 6 inches from heat source.
5. Drain shrimp, reserving marinade.
6. Thread shrimp on skewers;grease barbeque rack.
7. Place shrimp on rack and cook until just pink, basting with marinade, about 3 minutes per side.
8. Serve immediately.
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