Sunday, June 10, 2012

Bangin' shrimp


You know I seem to have an odd relationship with shrimp.  I don't have any shellfish allergy, I like most seafood I put in my mouth but for some reason I always think I like shrimp more than I do when I eat it.  There are some staples that are heavenly to me like ceviche, shrimp and grits and shrimp medley but passed those I am seemingly indifferent.  

I just haven't had anything that has knocked my socks off lately, in the shrimp department that is.  Of course that was until I was sitting on my brother and sister-in-law's back porch tasting Maggie's Bangin' Shrimp!  Holy moly!  It was perfection...similar to the banin' shrimp at Bonefish Grill but better in my opinion!

Super easy and perfect to have for all those summer backyard barbecues.....ENJOY!!

Bangin' Shrimp
2 1/2 tablespoons mayonnaise
2  tablespoons scallions, chopped fine
1 1/2  tablespoons Thai Sweet Chili Sauce
1/2 teaspoon Sriracha (or to taste)
1 teaspoon chili garlic sauce
For the Shrimp:
40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
fresh cracked pepper
oil spray

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl.  Set aside.

Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers. Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. 
Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through. 
 
 Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.
 
It may be June but we are in no rush to put away the Christmas plates!
Absolutely sinful!!
 
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