This usually comes out pretty well.......
½ cup orange juice ( or juice from 2 oranges )
½ cup fresh cilantro
1 tablespoon Asian red chili paste ( or something hotter)
¼ cup extra-virgin olive oil
2 garlic cloves
3 scallions, green parts only cut into 1-inch pcs
3 tablespoons Tabasco Chipotle sauce ( or 1 chipotle pepper in adobo sauce)
½ teaspoon salt
2 lbs 16-20 or 21-25 size shrimp, shelled and deveined
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Put everything except the shrimp in a blender, blend until smooth.
Put shrimp in a Zip-Loc bag, pour marinade over them. Chill in refrigerator for 2-3 hours, but no longer than that.
Remove shrimp, discard marinade. Place shrimp on skewers for easier turning.
Grill shrimp over medium-high heat 3-4 minutes per side, until shrimp are opaque.
Eat shrimp, drink beer. Repeat as necessary........
Chuck
½ cup orange juice ( or juice from 2 oranges )
½ cup fresh cilantro
1 tablespoon Asian red chili paste ( or something hotter)
¼ cup extra-virgin olive oil
2 garlic cloves
3 scallions, green parts only cut into 1-inch pcs
3 tablespoons Tabasco Chipotle sauce ( or 1 chipotle pepper in adobo sauce)
½ teaspoon salt
2 lbs 16-20 or 21-25 size shrimp, shelled and deveined
------------------------------
Put everything except the shrimp in a blender, blend until smooth.
Put shrimp in a Zip-Loc bag, pour marinade over them. Chill in refrigerator for 2-3 hours, but no longer than that.
Remove shrimp, discard marinade. Place shrimp on skewers for easier turning.
Grill shrimp over medium-high heat 3-4 minutes per side, until shrimp are opaque.
Eat shrimp, drink beer. Repeat as necessary........
Chuck