May 28, 2021
Here is a BONUS recipe I enjoyed last weekend. You may what to try it this weekend!
Chef knife (optional)
Shrimp Deveiner (optional)
Two pounds of Raw Extra Jumbo Shrimp
3 cloves garlic
1 or 2 Tablespoons Franks Red Hot Sauce
2 tablespoons olive oil
1 teaspoon paprika
Clean and devein two pound of 16–20 size shrimp. Rinse toughly under cold water and place into a zip top bag. Wash and cut lime in half around the middle, not stem to stern. Squeeze both halves, juicing it over the shrimp in the bag. Toss both halves in the bag now with the shrimp. Slice three cloves of garlic and add into the bag with shrimp and limes. Add 2 tbsp. hot sauce, 2 tbsp. of olive oil, and 1 tsp. paprika. Close bag and turn over a few times, mixing ingredients together. Open the zip top bag smidge and squeeze all the air out of bag. Then reseal it and place in refrigerator to marinate one hour. Turn bag over after thirty minutes. Grill on a grilling mat or skew those suckers up so the shrimp don’t fall through the BBQ grate. It’s almost heartbreaking to lose a beautiful shrimp to the fire goddess, but sometimes sacrifices must be made.
SERVE with steak or on a spinach salad, or BOTH! Just remember, red wine for the steaks and a white wine for the Shrimp. The salad needs a dressing…Hmm
Well, that’s all for now.
The Drunken Chef (Russ)
P.S., These shrimp will go great with beer too!