Rich came across this recipe, from the nice folk at Taste of Home, and asked me to give it a try.
I added a few ingredients to the original recipe – Aleppo pepper and my own Sherry Peppers Sauce – and we grilled our shrimp in stead of broiling; and we split the pound as our main course for dinner instead of offering up a tasty bowl or three to friends and family.
Tho that will more than likely happen, soon!
Grilled or broiled, Sherry Peppers and Aleppo pepper added or not, this is truly a winner recipe from Kendra Doss, of Colorado Springs, Colorado.
INGREDIENTS
•1 tbsp avocado oil (or olive oil)
•1 tbsp Sherry peppers Sauce*
•1-1/2 tsp brown sugar
•1-1/2 tsp lemon juice
•2 cloves garlic, thinly sliced
•1/2 tsp paprika
•1/2 tsp Italian seasoning
•1/2 tsp dried basil
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 lb uncooked large shrimp, peeled and deveined
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Combine all of the ingredients but the shrimp in a gallon sized zipper bag, thenseal and toss to blend.
Add the shrimp, toss to coat well in the marinade, then reseal and stash in the fridge for two hours, flipping the bag whenever you think to.
When ready to broil or grill, remove the shrimp from the marinade (discard the marinade).
Arrange the shrimp in a single layer about four inches from a hot broiler; or place in a grill basket on a hot grill.
Broil or grill three minutes, then turn the shrimp over and broil or grill another three or four minutes, just until the shrimp are pink and firm.
Pretty terrific as dinner with Korean potato salad and rice vinegar cole slaw.
Note: if you are making these to pass at a party, tail on shrimp would work a treat.