If you like grilled shrimp, you have to give this recipe a try. It’s quick and easy.
- 1/3 cup Louisiana Hot Sauce
- 1/3 cup canola oil
- 1 tsp Worcestershire Sauce
- 2 cloves garlic minced
- 1 handful cilantro, roughly chopped, plus more for garnish
- 1 tsp sugar
- black pepper
- 4 TBS Butter melted
- Juice of 1 lemon
- 2 pounds large shrimp (16 to 25 count), peeled and deveined
In a large bowl combine the hot sauce, oil, sugar, and Worcestershire. Whisk to combine and add the minced garlic and chopped cilantro. Place the shrimp in a gallon size ziplock bag and pour in the marinade. Place the bag in a shallow dish and refrigerate for 2 hours. This gives the shrimp plenty of time to absorb the flavors from the marinade.
While the shrimp is marinating, soak wooden skewers in water to prevent them from burning. Arrange the shrimp on the skewers and season each side with salt and black pepper. Melt the butter in a microwave safe bowl and add the lemon juice.
Set up your grill for direct grilling or med. High heat on a gas grill. Make sure the cooking grate is lubricated with cooking oil to prevent the shrimp from sticking. Place each skewer on the grate but don’t go too far. This process is fast. After 2 minutes baste with the butter mixture and give the skewers a flip. Hit the opposite side with the butter baste and time another 2 minutes. As soon as the shrimp start to turn an opaque color, it’s done.
Get it off the fire and enjoy!