I love grilled shrimp. Unfortunately, my husband only like shrimp if it’s breaded and deep fried and two of my kids now follow his preference. However, my oldest son is a huge shrimp fan. So I was going to grill some steaks for dinner and decided that this would be the perfect time for my son and I to enjoy some grilled shrimp. Of course, my son wanted steak along with these grilled shrimp skewers. It amazes me how much a teenage boy can fit in that stomach. I however, just went for the shrimp and everyone else was happy with their steak.
I found this recipe on the Taste of Home website. It came from their Cooking for 2 magazine last Summer, so it makes enough for 2 servings which was perfect for us but it could easily be doubled or tripled. It was DELICIOUS! Both my son and I loved it. It was full of flavor. You get some spice from the chili sauce and tang from the vinegar and Worcestershire sauce. OH, so good. I even got my husband to try one. He actually thought that it wasn’t bad and said it didn’t taste fishy at all.Print
- 1/2 cup canola oil
- 1/4 cup minced fresh parsley
- 3 tablespoons chili sauce
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 3/4 pound uncooked large shrimp, peeled and deveined (I thawed 14 large frozen shrimp from Costco)
- In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes (Not longer or the vinegar will start to cook the shrimp). Drain and discard marinade.
- On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.