Quote:
Originally Posted by KCUnited
Same day jumbo shrimp pulled from the Sea of Cortez wrapped around andouille over red beans and rice
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Here is a grilled shrimp recipe I created that kicks ass.
2 pounds jumbo shrimp cleaned and deveined, heads can be on or off
Wet soak:
1 cup Extra Virgin Olive oil
1 cup Franks Red Hot Sauce
1/4 cup Sriracha
Whisk well and soak 30 minutes
Dry rub per pound:
2 Tbs clove powder
4 Tbs onion powder
4 Tbs garlic powder
2 Tbs chili powder
1 Tbs cumin
1 Tbs cinnamon
1 Tbs sugar
1/4 Tbs red chili flakes
Salt to taste
Mix well in bowl. Take shrimp out of wet mix and drop in metal strainer to remove excess liquid. Then take and add to dry mix.
Toss to ensure all coated then shake off excess.
Add 4 to metal skewers and grill about 2 minutes a side on med-high to crystalize sugar.
Dipping sauce:
1 cup plain greek yogurt
1 cup sour cream
1/3 cup mango puree
Mix well in food processor and top with finely chopped cilantro leaf