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Monster Shrimp
with Orange Chili Sauce
Makes 6 Servings
*1/2 cup freshly squeezed orange juice (about 2 oranges)
*1/2 cup fresh cilantro
*1 tablespoon Asian red chili paste
*1/4 cup extra-virgin olive oil
*2 garlic cloves
*3 scallions, green parts only, cut into 1-inch pieces
*1 chipotle chile in adobo sauce
*1/2 teaspoon salt
*2 pounds extra-large shrimp (16- to 20-count size), shelled and deveined
1Put the orange juice, cilantro, chili paste, olive oil, garlic, scallions, chipotle and salt in a blender or food processor fitted with the metal blade and blend until smooth.
2Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours, but no longer.
3Remove the shrimp from the marinade and discard the marinade.
4Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
5Remove from heat and serve immediately - though they still rock at room temperature!
Recipe courtesy of Chef Mario Batali, Mario Tailgates NASCAR Style, published by Sporting News