Spicy Marinated Shrimp
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1⁄3 Cup (5.33 tbs) (Tomato Based)|
|Liquid hot pepper seasoning||1⁄8 Teaspoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Medium shrimp||2 Pound, shelled and deveined (30 To 32 Per Pound)|
In a large bowl, stir together oil, salt, pepper, garlic, vinegar, chili sauce, worcestershire, hot pepper seasoning, and parsley.
Add shrimp and stir to coat.
Cover and refrigerate for 2 to 4 hours.
If using bamboo skewers, soak about 24 skewers in hot water to cover for 30 minutes.
Lift shrimp from marinade and drain briefly (reserve marinade).
Thread about 5 shrimp on a pair of bamboo or metal skewers, aligning skewers parallel so shrimp lie flat.
Repeat with remaining shrimp.
Place shrimp on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting with marinade and turning once, until shrimp turn pink