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Monster Shrimp
with Orange Chili Sauce
with Orange Chili Sauce
Ingredients
| * | 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 |
Instructions
| 1 | Put 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. |
| 2 | Place 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. |
| 3 | Remove the shrimp from the marinade and discard the marinade. |
| 4 | Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side. |
| 5 | Remove from heat and serve immediately - though they still rock at room temperature! |
Source
Recipe courtesy of Chef Mario Batali, Mario Tailgates NASCAR Style, published by Sporting News