Bring to your neighborhood cookout and make everyone bow to your skills.
Ludwig van Food
Estimated Cost: $
Pinot Grigio, Weissbier, Gin Martini
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Equipment and Supplies
small mixing bowl
large mixing bowl
6 skewers metal or wooden
grill or grill pan
juice and zest
16-20 count or larger, peeled and deveined, your choice of tail.
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Marinade the shrimp
Combine the oil, tangerine zest, sea salt, and garlic in a large nonreactive bowl. Whisk it, whisk it good.
Add the shrimps and toss well to coat. Let marinate for an hour in the refrigerator.
¼ cup olive oil,
¼ teaspoon sea salt,
1 clove garlic
Make the the the glaze
Add the honey, tangerine juice and chili powder to a small bowl. Whisk it, whisk it good.
¼ cup honey,
¼ teaspoon chili powder
Grill! Those! Shrimps!
Put your shrimp on a few metal or wooden skewers. Preheat the grill or grill pan to medium (350 degrees). Make ready your glaze bowl and a pastry brush.
1 pound shrimp
Lay the shrimps on baking sheet to transfer them to a grill. Brush the glaze on the side of the shrimps that is up.
Grill the shrimps for 2 minutes and turn. Brush glaze on the side that’s now up while grilling the B-side for 2 minutes. Flip back to the A-side and grill another minute while brushing glaze on.
Plate the shrimps and drizzle Guajillo Sauce on them in artistic pattern of your choosing and set more on the table for those who want more.
Guajillo Sauce is really excellent on this dish, but if you must, any ole' enchilada sauce will do.
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