**DONOTDELETE**
05-14-2002, 03:45 PM
GRILLED CHILI SHRIMP
wooden or bamboo skewers
1/4 lb. butter
1 tbsp crushed garlic
2 lb. med. shrimp, peeled & tails removed ( & de-veined if you're picky)
chili powder
Soak skewers in water for an hour. Thread the shrimp onto the skewers so they will lay flat on the grill.
Saute garlic in butter over med. heat until the garlic just turns translucent. This only takes a few minutes. Brush butter liberally (GASP!) over the shrimp. The shrimp are already dead -- being brushed liberally won't hurt them! Dust lightly with chili powder.
The charcoal should be very hot, completely covered with white ash, and layered evenly on the grate. Blow the ash from the charcoal (watch your eyes -- but you're not some brain-numbed liberal, so you know to do that! Right?), then place the grill about 2" above the coals and allow it to heat up.
Place the skewered shrimp on the grill. As the lower sides turn pink, flip the skewers and repeat. Over very hot coals this should take about 5 min. per side. Times will vary.
Serve with drawn butter, your favorite condiment, and plenty of beer. Just don't over-power the garlic & chili with the condiments! The shrimp would never forgive you!
This could be an appetizer, side-dish, or main course.
wooden or bamboo skewers
1/4 lb. butter
1 tbsp crushed garlic
2 lb. med. shrimp, peeled & tails removed ( & de-veined if you're picky)
chili powder
Soak skewers in water for an hour. Thread the shrimp onto the skewers so they will lay flat on the grill.
Saute garlic in butter over med. heat until the garlic just turns translucent. This only takes a few minutes. Brush butter liberally (GASP!) over the shrimp. The shrimp are already dead -- being brushed liberally won't hurt them! Dust lightly with chili powder.
The charcoal should be very hot, completely covered with white ash, and layered evenly on the grate. Blow the ash from the charcoal (watch your eyes -- but you're not some brain-numbed liberal, so you know to do that! Right?), then place the grill about 2" above the coals and allow it to heat up.
Place the skewered shrimp on the grill. As the lower sides turn pink, flip the skewers and repeat. Over very hot coals this should take about 5 min. per side. Times will vary.
Serve with drawn butter, your favorite condiment, and plenty of beer. Just don't over-power the garlic & chili with the condiments! The shrimp would never forgive you!
This could be an appetizer, side-dish, or main course.