Grilling shrimp is my favorite way to eat it. The smoke really adds character to the dish.
Ingredients:
Ingredients:
10 large shrimp, deveined and peeled with tails left on
3 garlic cloves, minced
1 tablespoon Rebecca's 8 spice blend
1/2 teaspoon sugar
2 tablespoons vegetable oil
juice from 1 lime
salt to taste
salt to taste
wooden skewers soaked in water for at least 30 minutes
Directions:
1. To a freezer ziplock bag add garlic, spice, salt, sugar and vegetable oil and shrimp; close bag and move around to coat completely. Refrigerate for 15 minutes to 1 hour.
2. skewer shrimp and squeeze lime juice over them, grease the grill grate and lay down skewers on the grill and cover. Check back frequently, they cook up very fast. Turn to cook the other side, they turn pink and curl when they are completely cooked.
1. To a freezer ziplock bag add garlic, spice, salt, sugar and vegetable oil and shrimp; close bag and move around to coat completely. Refrigerate for 15 minutes to 1 hour.
2. skewer shrimp and squeeze lime juice over them, grease the grill grate and lay down skewers on the grill and cover. Check back frequently, they cook up very fast. Turn to cook the other side, they turn pink and curl when they are completely cooked.
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