The chili sauce adds such a tang to these grilled shrimp. So quick and so delicious!
I serve this with Green Pea Salad and Garlic and Herb Popovers.
Grilled Shrimp Skewers
1/2 cup canola oil
1/4 cup minced fresh parsley
3 Tbs. chili sauce
2 Tbs. cider vinegar
1 Tbs. Worcestershire sauce
1 Tbs. Agave Nectar
2 garlic cloves, minced
1 tsp. coarsely ground pepper
1/2 tsp. salt
3/4 lb. uncooked large shrimp, peeled and deveined
1. Refrigerate for 30 minutes. Drain and discard marinade. (Don;t marinate longer than 30
minutes as the acid in the vinegar will cook the shrimp.)
2. On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for
4-5 minutes on each side or until shrimp turn pink, turning once.
Have a Yummy Day,