These easy, tasty shrimp are so versatile and can be served hot, cold, or at room temperature. Try them on salad, in tacos, or as an appetizer.
1/3 cup olive oil
2 tablespoons bottled hot sauce
1 teaspoon smoked paprika
1 clove garlic, minced
1 pound raw shrimp, peeled and deveined
wooden skewers (6" recommended for individual servings)
If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min. Make marinade in bowl or measuring cup; whisk together olive oil, hot sauce, smoked paprika, and garlic. Pat shrimp dry with paper towel. Place shrimp in shallow dish; pour marinade on shrimp and toss gently to coat. Let marinate in fridge for 15-30 minutes. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation. Oil grill lightly and preheat on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day. SERVING SUGGESTIONS: --Cold with salad greens tossed with Honey Lime Dressing* --Hot inside a taco - add a tortilla with lettuce, guacamole, and fire roasted salsa* --Room temperature as an appetizer - serve with Asian peanut dipping sauce* *Find recipes for honey lime dressing, fire roasted salsa, and Asian peanut sauce at www.theyummylife.com.