Last night, Joel and I went to listen to some live music in the parkway across the street from where he used to live. Every Tuesday in the summer, people pack their chairs, dinners, and a bottle of wine and relax. I wanted to make something that would be easy to carry with us and light, since it was so hot out. I had some shrimp in the freezer that I wanted to use up. I found this
recipe on Christine's Kitchen Chronicles
. I paired this with some rice and pineapple mango salsa (recipe to follow) and it was absolutely delicious!
1 pound Shrimp (16-20 count), peeled and deveined
2 tablespoons Sriracha
2 tablespoons Olive Oil
1/4 teaspoon Salt
2 teaspoons Sugar
4-5 Garlic Cloves, minced
Combine all ingredients in a zip top bag and add shrimp. Marinate for 20 minutes to 2 hours. If grilling, skewer shrimp and grill until opaque with a slight char. I used a grill pan in the house, so I grilled the shrimp for a few minutes on each side.