Grilled Shrimp Diablo
Apr 06, 2017
This is a fast and easy to prepare dish that will make you the hero of any barbecue you may go to this summer. Just remember, not everyone may have the same passion for setting their mouth on fire as I do so adjust the Sriracha sauce accordingly because this makes a super-fine, mouth-watering, grilled shrimp dish without the heat. In fact, without the chili sauce you could almost call this Spicy Grilled Shrimp and no one would be the wiser.
Enjoy and let me know how it turned out. You can subscribe to our news letter for future recipes and tips on marketing your home.
6 cloves garlic, minced
1/3 cup olive oil
1 8 oz can tomato sauce
2 T red wine vinegar
2 T basil
1 T cayenne pepper
1/4 teaspoon salt
2 pounds fresh shrimp, peeled and deveined*
Kikkoman Sriracha Hot Chili Paste, use sparingly unless you have a preference for HOT! If so, use liberally.
You can do this in a large bowl but I prefer a 1-gallon zipper bag, less dishes.
1) Stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp and mix until evenly coated.
2) Cover, and refrigerate for 1 hour, stirring once or twice.
3) Preheat grill for medium heat. Place shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
(OPTIONAL Brush with Sriracha Hot Chili Paste)
4) Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Scene from The Mask © Universal Pictures
For a side dish, serve with Red Bell Pepper Risotto. I used vegetable stock and arborio rice. If you haven’t the time to prep two dishes you can always find a quick and easy side in the rice and pasta aisle, which I often do. Makes 6 servings
Fresh shrimp is important. Previously frozen shrimp will make the marinade watery unless you allow the shrimp to fully thaw, drain and pat dry before putting in the marinade.