Portuguese-Style Spicy Shrimp
Yield
servingsPrep
15 minCook
10 minReady
24 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
peeled, deveined, jumbo |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
red chili peppers
seeded, finely minced |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| Dipping sauce | |||
| ½ | cup |
olive oil, extra-virgin
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
peeled, deveined, jumbo |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
red chili peppers
seeded, finely minced |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| Dipping sauce | |||
| 118 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Directions
In a glass baking dish toss the shrimp with the garlic, chilies and olive oil.
Cover and marinate, refrigerated, for at least 24 hours.
Preheat grill or broil er and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.
In a small bowl stir together ½ cup olive oil and red hot pepper sauce, to taste.
Serve the hot grilled shrimp with the dipping sauce.
