Garnet Grilled Shrimp

courtesy

Saturday Down South...Elizabeth's Tailgating Recipes

Shrimp on the grill is great, but a marinade makes it even better! Especially this one that is packed with heat! For every one pound of deveined and peeled large shrimp, make a marinade using:

1/3 cup of olive oil,

1 tablespoon chili powder,

1 teaspoon of black pepper,

1 teaspoon of hot sauce,

1/2 teaspoon of salt,

4 cloves of pressed garlic,

and the juice of one lime.

Mix the ingredients together, and set aside.

Using metal skewers or pre-soaked bamboo skewers, thread the shrimp. You may prefer to use two skewers to keep the shrimp from rotating. As always, you can make this recipe your own; I suggest adding veggies! Next, lay the skewers flat in a shallow pan or in a large zipper bag with the marinade for about 30 minutes.

After marinading, reduce the heat on the grill to medium and place the skewers above direct heat. They are going to cook very fast, and you will only need about 2 minutes per side. When the shrimp are opaque, remove them from the grill, and enjoy!

In true souther tradition, Elizabeth tops of her tailgating menu with a Spiked Arnold Palmer made with Firefly Sweet Tea Vodka. If you want this recipe and more check out Saturday Down South!