- Level: Easy
- Total: 38 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 3 min
- Yield: 2 to 4 servings
Ingredients
1/4 teaspoon red pepper flakes
1/4 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup lime juice
1/2 cup canola oil
1 lime, zested
2 cloves garlic, smashed
1 tablespoon peeled and grated ginger
1/4 cup freshly chopped basil leaves
Pinch salt
1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined
2 limes, cut into wedges
Gina's Chili Cocktail Sauce, for dipping, recipe follows
Gina's Chili Cocktail Sauce:
1 teaspoon sweet chili sauce
1 cup peach preserves
4 tablespoons hot Chinese mustard
Directions
Special equipment:
Bamboo skewers, soaked in water for 30 minutes to 1 hour- Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
- Preheat the grill to medium-high heat.
- Oil the grill rack with a clean kitchen towel dipped in olive oil.
- Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
Gina's Chili Cocktail Sauce:
- Add all the ingredients to a serving bowl and mix well.
