Ingredients
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1/2
-
2
-
1
-
2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Chili Glazed Shrimp Skewers, Like I need another addiction–now it’s Mae Ploy Sweet Asian Chili sauce From Sunset , What an awesome recipe my friend So excellent, another winner for gailann These sweet shrimps were beautiful, perfectly cooked, tender, juicy and flavorful The sauce is amazing so good I loved the bright bold robust flavors Best of all it was quick and easy to make with ingredients found in most pantries Made for Best of 2012 game
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Steps
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1
Done
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Mix Chili Sauce, Lime Juice, Fish Sauce, and Cilantro; Set Aside. |
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2
Done
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Divide Shrimp Into 4 Equal Portions. Lay Each Portion of Shrimp in a Neat Row With Tails Pointed in the Same Direction. Thread 2 Thin Wood or Metal Skewers (8 to 10 Inches Long) About 1 1/2 Inches Apart Through Center of Each Row of Shrimp, Pushing the Shellfish Close Together. |
|
3
Done
|
Place Shrimp on an Oiled Grill Above a Solid Bed of Hot Coals or High Heat on a Gas Barbecue (you Can Hold Your Hand at Grill Level Only 2 to 3 Seconds); Close Lid on Gas Grill. |
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4
Done
|
Cook, Turning Once, Until Shrimp Are Pink, 2 to 3 Minutes a Side. |
|
5
Done
|
Brush Tops of Shrimp With the Chili Sauce Mixture, Turn Over, and Cook Just Until Glaze Bubbles and Browns Slightly, About 30 Seconds (watch Closely; Glaze Burns Easily). Brush Tops With More Chili Mixture, Then Turn Glaze Down and Cook Just Until It Darkens Slightly, About 30 Seconds More. |
|
6
Done
|
Transfer Shrimp to Plates or a Platter. Season to Taste With Remaining Chili Mixture and Juice from Lime Wedges. |
