Firecracker Shrimp

[Roxy]

Firecracker Shrimp:

 

1 lb. large-(16 to 20 count) shrimp, peeled and deveined.

2 T. Hot Chili Sauce-use more or less to your preferance

2 T. Olive Oil

1/4 tsp. salt

2 tsp. sugar

4 to 5 cloves garlic, pressed

 

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours.

 

Swab a paper towel across the surface of the grill to evenly distribute the Olive Oil.

 

While grill is heating up, put shrimp on each skewer-depending on the size of the shrimp-maybe 5 per skewer.

 

 

When the grill is sizzling hot, put the shrimp skewers on.

 

Cook shrimp on one side until they get nice and brown; flip shrimp over to cook the other side. You don’t want the shrimp to be tough so keep an eye out on them!