Sweet and Sour Grilled Shrimp (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 2 |
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Ingredients:
1/4 teaspoon red pepper flakes |
1/4 cup brown sugar |
1/4 cup rice wine vinegar |
1/4 cup lime juice |
1/2 cup canola oil |
1 lime, zested |
2 cloves garlic, smashed |
1 tablespoon peeled and grated ginger |
1/4 cup freshly chopped basil leaves |
pinch salt |
1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined |
2 limes, cut into wedges |
gina's chili cocktail sauce, for dipping, recipe follows |
1 teaspoon sweet chili sauce |
1 cup peach preserves |
4 tablespoons hot chinese mustard |
Directions:
1. Special equipment: bamboo skewers, soaked in water for 30 minutes to 1 hour
2. Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
3. Preheat the grill to medium-high heat.
4. Oil the grill rack with a clean kitchen towel dipped in olive oil.
5. Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
6. Gina's Chili Cocktail Sauce:
7. Add all the ingredients to a serving bowl and mix well.
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