Spicy Grilled Shrimp

This is the first post of a new generation of pictures for this blog! On my birthday this year, my fabulous husband bought me the camera I have always wanted. Now I am the proud owner of a beautiful Canon Rebel T3. I spent days playing with settings and learning how to use it. Just as a warning, the next several posts will have funny looking pictures because I had changed a setting that made the pictures download in the wrong format on my computer. These pictures are okay looking because I messed with the settings afterwards, but the next few are not as pretty. I never said I was a professional photographer! 

Now that it's summer time, I thought it was appropriate to break out the grill. I have never grilled shrimp before and I just couldn't help myself when my day off turned out to be beautiful and sunny. Again, I'm no grilling expert. Pretty much every single recipe I make is just a learning experience for me. Then I get to share that experience with you, even if I make lots of mistakes. :)

It wasn't until I actually opened the shrimp package, that I realized they were cooked. As you can tell sometimes I'm not very observant! It didn't hinder anything I think, but I would have liked to use uncooked shrimp. Maybe next time. 

I also grilled vegetables as a side and I decided to marinade them just like the shrimp. I just made a little extra marinade.

Spicy Grilled Shrimp
allrecipes.com


Ingredients:
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Directions:

1. Whisk together the olive oil, sesame oil, parsley, hot sauce, garlic, ketchup, chile paste, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. Place shrimp in a large, resealable, plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. 
3. Preheat an outdoor grill for high heat. Thread shrimp on skewers, piercing once near tail and once near head. Discard marinade.
4. Light oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade. 

Makes 6 servings.

Nutrition: Calories 320; Fat 22.8g; Cholesterol 230mg; Sodium 827mg; Carbs 4.1g; Fiber 0.3g; Protein 25.1g