Marinade:
1 tablespoon crushed dried African birdseye chile, or substitute piquin
1/4 cup butter or margarine
1/4 cup peanut oil
4 cloves garlic, minced
3 tablespoons lime or lemon juice, fresh preferred
1 pound large shrimp or prawns, shelled and deveined
Melt the butter and add the oil and the remaining marinade ingredients. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl.
Toss the shrimp in the marinade and marinate for a couple of hours in the refrigerator.
Thread the shrimp on skewers and grill over charcoal or broil, until the shrimp are slightly browned and done.
Note: Double the marinade recipe and use it as a sauce over the cooked shrimp. and serve on the side.
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