Firecracker Shrimp

By ruthg

The Pioneer Woman

Ingredients

• 1 pound large (16 to 20 count) shrimp, peeled and deveined.
• 2 tablespoons hot chili sauce (Sriracha is the best!)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 2 teaspoons sugar
• 4 to 5 cloves garlic, pressed

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits. Heat up a grill pan (or an outdoor grill, obviously.) Drizzle on plenty of olive oil if it’s a grill pan. I usually swab a paper towel across the surface to evenly distribute the oil.
I flipped ’em after about 2 1/2 minutes. On an outdoor grill, this’ll take a lot less time.
Serve on the Fourth of July, and have lots of cold drinks handy.