This is dead simple, and totally delicious. Grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear…Make them good and spicy, but you can adjust the amount of Sriracha as you’d like. Love Sriracha’s heat, which is warm, lasting, and assertive without being overbearing. Combine hot sauce with a few everyday ingredients — olive oil, Worcestershire sauce, sugar and cilantro — to create a sublime marinade for shrimp. The oil and sugar give the marinade some viscosity so it doesn’t just season the shrimp but clings to it. However, it’s the sugar that makes this dish — on the grill, the sugar caramelizes, giving the shrimp a laquered feel, and its sweetness balances the kick of the Sriracha.
Recipe Calls For:
- 1/3 cup olive oil
- 1/3 cup Sriracha
- 1 teaspoon Worcestershire Sauce
- 3 cloves garlic, crushed
- 1 handful cilantro, roughly chopped, plus more for garnish
- 1 teaspoon sugar
- Freshly ground black pepper
- 2 pounds large shrimp (16 to 20 count), peeled and deveined
- Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
- Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
- Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.
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