Thursday, April 21, 2011

Chili Lime Shrimp

I brought this to a party a few weeks ago and a friend asked me to send her the recipe so I thought I’d just as well add it here too.

-Olive (or cooking) oil 1/4 cup 60 mL
-Liquid honey 3 tbsp. 50 mL Chili Lime Shrimp
-BBQ sauce (or sweet chili sauce for more heat) 1/4 cup 60 mL
-Lime juice 1/4 cup 60 mL
-Dried parsley 1 1/2 tbsp. 25 mL
-Onion powder 1/2 tsp. 2.5 mL
-Garlic powder 1/4 tsp. 1.25 mL
-Salt 1 tsp. 5 mL
-Dried crushed chilies 1/2 tsp. 2.5 mL (or more for extra heat)
-Raw jumbo shrimp, peeled and deveined, 2 1/4 lbs. 1 kg tails intact or frozen, cooked shrimp small bag (approx. 300g or 30 ct.)
-Bamboo skewers, 4 inch (10 cm) length, 25 - 30 25 - 30 soaked in water for 10 minutes

Thaw shrimp if frozen.

Combine first 10 ingredients in large bowl.

Add shrimp to marinade. Stir to coat. Cover. Marinate in refrigerator for 3 hours, turning several times. May marinade for less but flavours are better if left longer.  Remove shrimp. For raw shrimp, pour marinade into small saucepan and bring to a boil for 5 minutes. For cooked shrimp may use marinade without boiling.

Thread shrimp lengthwise onto skewers, starting at head end.  Or if not using skewers, place in grill basket or grill skillet with small enough holes to not lose shrimp through.  Grill shrimp for 2 minutes per side, brushing with marinade several times.  Raw shrimp should be cooked until pink.

Place shrimp, skewered or not, on broil pan or ungreased baking sheet.  Broil on top rack about 2 minutes per side, basting with marinade several times, until raw shrimp are pink.

1 appetizer: 72 Calories; 1.9 g Total Fat; 150 mg Sodium; 8 g Protein; 4 g Carbohydrate; trace Dietary Fibre

Original recipe from Company's Coming Most Loved Appetizers cook book. You can view it online here.

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