Looking for an easy shrimp recipe that's big on flavor, with a bit of a fiery kick? Here's one from the makers of one of my favorite hot sauces, Blues Habanero Reserve Hot Sauce. If it's too cold outdoors to grill, I recommend making this shrimp recipe in your kitchen using your broiler or George Foreman grill (no skewers necessary on either). Regardless of cooking method, however, make sure to keep an eye on the shrimp so as to not overcook.
2 1/2 pounds jumbo shrimp
1/4 cup Blue's Habanero Reserve Hot Sauce
1/4 cup olive oil
1/4 cup chopped cilantro
1/2 shallot, diced
3 Tbs lemon juice
1 tsp dried basil
1 clove garlic, minced
1/2 tsp salt
Peel and de-vein shrimp, and place in a resealable plastic
bag. Mix remaining ingredients together and pour mixture over shrimp. Seal bag, shake to coat shrimp thoroughly
and allow to marinate for 2 to 4 hours in the refrigerator. Preheat grill for medium-high heat. Remove
shrimp from bag and discard marinade. Place shrimp on grill and allow to cook
for 3 minutes on each side. Remove from heat and serve. You may use skewers to
make life easier, but soak them first in water for at least 30 minutes [Gloria's note: You don't need to soak metal skewers, of course].
PS: Blue's Habanero Reserve Hot Sauce is a North Carolina favorite, currently on sale at the Carolina Sauce Company. Be sure to visit our North Carolina Products page for other great-tasting, hard-to-find NC specialties including vinegar BBQ sauce, Smithfield country ham, unique hot sauces, bacon, smoked turkey, & more.