Category: Main Dish; Appetizer
Time: prep: 10 minutes marinating time: 2-4 hours cook time: 5 minutes
-1/8 cup Sriracha hot sauce
-1/8 cup extra-virgin olive oil
-3 cloves garlic, crushed
-1 handful cilantro, roughly chopped, plus more for garnish
-½ tsp Stevia
-Himalayan Pink Salt or Sea Salt
-Freshly ground black pepper
-2 pounds large, raw shrimp (16 to 20 count), deveined
Mix together the Sriracha, olive oil, garlic, cilantro and stevia. Season with salt and pepper to taste. Put in a 1-gallon plastic bag, add the shrimp and mix together in the bag. Marinate in fridge for 2 to 4 hours.
Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and spear toothpicks in a few shrimp.
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