CHEF JEFF — ONE BYTE AT A TIME: Chili-Marinated ShrimpServe this appetizer at your next outdoor cookout.
By: Herald Staff Report,
Serve this appetizer at your next outdoor cookout.
1½ cups chopped, assorted chilies (mild to hot, as desired)
1 teaspoon minced garlic
1 teaspoon sea salt
¾ cup olive oil
1/3 cup white wine vinegar
1 pound raw shrimp, peeled and deveined
1½ cups fresh chili sauce
1 fresh lime, halved
Combine sauce ingredients in container with tight-fitting lid. Refrigerate a minimum of 3 days. Rinse, pat shrimp dry. Combine sauce, shrimp in large bowl or resealable plastic bag. Marinate in refrigerator a minimum of 30 minutes. Preheat grill to high heat. Thread shrimp onto skewers. (If using wooden skewers, presoak in water.) Grill 5 to 7 minutes, or until shrimp is opaque, slightly pink. Turn skewers once halfway through cooking. Squeeze fresh lime juice over shrimp before serving. If desired, serve with grilled sweet peppers.
Tip: Sauce also can be used as marinade, dipping sauce or processed until smooth for a salad dressing.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.