1/2 cup olive oil
3 tablespoons chili sauce
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon grated sweet onion
2 tablespoons minced fresh garlic
1 pound uncooked 16/20 count shrimp, peeled, tail on and deveined
Combine all of the ingredients (except shrimp) in a glass bowl (with tight fitting lid). Briskly whisk together. Take out 2 tablespoons of mixture and set aside. (Be sure the 2 tablespoons contain plenty of parsley and garlic.) Add prepared shrimp to the marinade mixture in glass bowl. Cover and refrigerate. Stir and toss mixture to coat the shrimp every 15 minutes for an hour. Heat grill to medium hot. Thread marinated shrimp onto metal skewers. Discard marinade. Spray or brush grill with oil. Place skewered shrimp on oiled grill. Cover loosely with foil and allow to cook on each side for about 4 minutes. Take shrimp off the grill and slide off the skewers onto a bed of steamed rice. Drizzle the oil mixture over the top of the cooked shrimp. Oh my! It's extra tasty!
When grilling shrimp: check the shrimp after just a couple of minutes. Depending on the intensity of the heat and size of shrimp and how close they are to the coals, they could be ready in just a couple of minutes of cooking on each side. Whatever you do, don't overcook. They cook ever so quickly.
This recipe is shared September 21-25, 2015
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
