Spicy Grilled Shrimp
photo by alligirl
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 lb medium shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons Tabasco sauce
- 2 tablespoons apricot preserves
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried rosemary
- 1 teaspoon minces garlic
- 3 tablespoons lemon juice
directions
- Combine all ingredients in a large bowl and add shrimp. Cover and chill at least 1 hour. Drain shrimp and discard marinade.
- Thread shrimp on skewers and grill over medium heat until shrimp is lightly charred and just-cooked through, approximately 5 minutes.
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Reviews
-
Woowee, these were great and I made mine 'extra' spicy! I used the new Tabasco habanero sauce, which is a little on the fruity side, so I thought that would be complimentary to the other spices. They were really tasty, with the kick from the sauce heating it up just a bit! Of course, they don't have to be really hot, that was just our choice. I do love a recipe that gives me the option of cranking it up! I think I'll fix these for some friends this weekend, as they are perfect for a summer cookout! Thanks for sharing a great recipe, JackieOhNo!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!