|This is a perfect entree, side dish, or appetizer...|
Prep: 15 Mins. |
Marinate: 1 Hr. |
Grill: 4 to 6 mins.
Posted: by Sandra
2 lbs. raw shrimp/prawns, peeled and deveined (tails on)
2 tablespoons sriracha sauce
2 tablespoons olive oil
1 teaspoon worcestershire sauce
3 cloves garlic, finely minced
2 teaspoons cilantro, chopped, (+ more for garnish)
1 teaspoon sugar
ground black pepper
-- 1 teaspoon cilantro, chopped
-- 1 fresh lime, cut into wedges
Whisk together the sriracha, olive oil, worcestershire sauce, garlic, cilantro and sugar, adding kosher salt and ground pepper to taste. Put in a 1-gallon plastic bag, add toss to ensure all the shrimp are coated with the marinade, and place in refrigerator for 1 hour.
Meanwhile, heat a grill to medium-high heat (have a mitt ready because skewers will get hot). Skewer the shrimp (5 shrimp per 10” metal skewer) and grill until pink for about 2 to 3 minutes per side just when they will have a 'loose curl' - do not overcook. Remove the skewered shrimp from the grill using mitts. Slide the shrimp off of the skewers using a fork, and place them on a serving platter. Sprinkle with freshly chopped cilantro, and wedges of fresh lime. ~ Enjoy!