Monster Shrimp with Orange Chili Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death match, these are the shrimp that walked out of the ring. Don't turn your back on the grill while you're cooking these someone's liable to abscond with them. Ingredients:
1/2 cup freshly squeezed orange juice (about 2 oranges) |
1/2 cup fresh cilantro |
1 tablespoon asian red chili paste |
1/4 cup extra-virgin olive oil |
2 garlic cloves |
3 scallions, green parts only, cut into 1-inch pieces |
1 chipotle chile in adobo sauce |
1/2 teaspoon salt |
2 pounds extra-large shrimp (16 to 20-count size), shelled and deveined |
Directions:
1. 1. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
2. 2. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
3. 3. Remove the shrimp from the marinade and discard the marinade.
4. 4. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
5. 5. Remove from heat and serve immediately though they still rock at room temperature.
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