Fire up the grill, grab the lawn chair and enjoy the fireworks
FIRECRACKER SHRIMP
Directions
Shell the shrimp, leaving tail shells on.
Skewer six shrimp on each of eight metal skewers.
Brush with olive oil.
To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides. Let stand 30 minutes covered in refrigerator for best flavor.
Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.
Ingredients
2 lbs large raw shrimp
2 tablespoons olive oil
Dry spice mixture
2 teaspoons black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried chili pepper flakes
1 teaspoon ground sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon garlic powder
2 tablespoons olive oil
Dry spice mixture
2 teaspoons black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried chili pepper flakes
1 teaspoon ground sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon garlic powder
Directions
Shell the shrimp, leaving tail shells on.
Skewer six shrimp on each of eight metal skewers.
Brush with olive oil.
To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides. Let stand 30 minutes covered in refrigerator for best flavor.
Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.
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