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 Hosted By
Tracy & Russ |
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Spicy Thai Basil and Lime Marinated Grilled Shrimp
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Serving Size -
7
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Prepared By -
Tracy & Russ
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Recipe Rating
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Printer Friendly Recipe
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24 Jumbo Ttiger Shrimp (about 10 Lb) |
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1/4 C Fresh Lime or Lemon Juice |
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1 Clove Garlic, finely grated |
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1/4 C Packed Fresh Thai Basil, Mint or Cilantro Leaves, minced |
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1 or 2 Red Thai Chilies, stemmed, seeded, minced |
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Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein. Run your forefinger between the shell and the flesh of each shrimp, separating but not removing the shell from the flesh. In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil, and chili. lf you wish, pour the marinade in a blender and pulse until smooth. Place the shrimp and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the two ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for 4 hours, turning the bag over every 30 minutes or so to redistribute the marinade. Prepare a hot fire in a charcoal grill, or preheat a gas grill to 5oo'F (high). Grill the shrimp, turning them frequently to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. |
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