Spice up your seafood from our friends at Whole Foods

Ingrédients

  • 1/8 cup Sriracha chili sauce
  • 1/8 cup extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 3 gousses d'ail, crushed
  • 1 handful cilantro, grossièrement hachées, un peu plus pour garnir
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 à 20 count), deveined

Itinéraire

Mix together the Sriracha, olive oil, Worcestershire sauce, ail, cilantro and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp and mix together in the bag. Marinate in the fridge for 2 à 4 heures, or longer.

Heat a grill. Skewer the shrimp (4 à 6 shrimp per skewer) and grill until pink and delicious, 2 à 3 minutes de chaque côté. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and spear toothpicks in a few shrimp. Watch them disappear.

Information nutritionnelle

PAR PORTION: Portion: 3 large shrimp, 170 calories (40 à partir de matières grasses), 4.5g lipides, 1g de graisses saturées, 270mg de cholestérol, 610mg de sodium, 2g de glucides (0g de fibres alimentaires, 1g de sucre), 29g de protéines