Spicy Grilled Shrimp
This one makes a good appetizer for those who want different and spicy shrimp. It can be cooked in advance by at least a day if your party plans will keep you too busy. It is meant to be finger food to serve at parties with about 8-10 people. If you have more guests, just be sure to make a different batch for each 30 shrimp during the marinade process.
This is best done on a charcoal grill, but you may also you a broiler.
- 30 uncooked (26-30 count size)
- 3 cups water
- 1/2 tsp wasabi powder
- 3 tbsp salt
- 2 tbsp brown sugar
- 2 cloves crushed garlic
- olive oil
- 3 skewers
Add water, wasabi powder, salt, sugar, and garlic to a saucepan and heat to boiling. Let boil for 5 minutes then cool.
Remove veins and peel shell from thawed shrimp if this has not been done for you. Rinse under cool water and place in a large plastic baggie with a dependable seal.
When the water is cooled, pour into the baggie with shrimp. Push out all the air and let shrimp marinate for at least 1 hour.
If grilling, make sure the coals are not still flaming and the heat is not too high. If using the broiler option, set oven control to broil.
Place the shrimp on the skewers (10 per skewer) and brush with olive oil.
On the grill, place skewers on a rack about 6 inches from coal and cover. Let grill for 5 minutes and turn over and let grill for another 2 minutes and remove from heat.
In the broiler, place on a broiler pan at least 6 inches from the heat unit. Let grill for 6 minutes and turn over to cook another 2 minutes and remove from heat.
De-skewer shrimp and place on a plate and cover in the refrigerator to cool. This will keep up to 24 hours. When ready to serve, get a bowl with a mouth that is deep enough to hang the shrimp. Fill the bowl with cocktail sauce and arrange the shrimp around the rim of the bowl then serve to your guests.