Ingredients
Scale
- 2–3 lbs Fresh Shrimp, peeled and deveined
- 4 Cloves Organic Garlic, minced
- 1/3 Cup Olive Oil
- 1/4 Cup Thai Sweet Garlic Chili Sauce
- 2 Tablespoons Red Wine Vinegar
- 4 Tablespoons Fresh Basil, chopped
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Cayenne Pepper
- Skewers
Instructions
- Mix all the ingredients in a large bowl. Set aside 1/4 cup to use to baste as the shrimp are cooking.
- Add the shrimp, stirring to evenly coat. Cover and refrigerate up to but no longer than 1 hour.
- Thread the shrimp onto the skewers going through the tail and then towards the top. Leave a little space in between each shrimp.
- Place the skewers on a hot grill- turning once. Cook smaller shrimp 2 min per side, larger shrimp 3 min per side or until pink on the outside and opaque on the inside.
- Remove from the grill and brush with remaining marinade.
- Serve immediately with fresh lemon and/or lime wedges.
