Spicy-in-your-mouth shrimp for dinner? Yes, please.
I originally saw this recipe on The Pioneer Woman, but with the cold weather up here right now, I decided to pan-fry these inside, rather than fire up the grill. I have made a resolution to become grill-literate once it gets warmer out, though. Don’t worry – I plan to blog my mistakes (and hopefully my lessons-learned) of my fear-of-fire throughout the way. For now, grilling in the pan works just fine, thank you.
2 Tablespoons Sriracha sauce (or more/less to taste)
2 Tablespoons olive oil
2 Tablespoons sugar (I like mine sweet)
2 cloves of pressed garlic
1 lb shrimp, deveined (moans) and tails off, if you like
Put all ingredients in a bowl and mix together. Place in a ziploc bag and add shrimp. Marinate for at least 30 minutes. Add to skewers and grill, or pan fry until no longer translucent and showing pink.
I served with some rice pilaf (you’ll need something to contradict the heat!).