grilled napalm shrimp
BBQ & Grill
Grilled 'napalm' Shrimp
Luxurious tenderloin grilled and topped with a rich red wine reduction and crunchy pistachios. Elegant and indulgent.
Ingredients
- 2 lb shrimp 20-26 count
- 1 lg habanero chile stem removed
- 1 chopped 1/2 stick butter
- 1 1/2 t onion --,chopped
- 1 t cayenne
- 2 t worcestershire sauce 1 t lemon juice
- 1/2 t pepper 1/2 t paprika
- 1/2 t cumin seed --,ground 1 t brown sugar
- 1 bambo skewers
Directions
- First, peel and de-vein shrimp. Wash, drain and place on skewers 5- 6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, worchestershire sauce, lemon
- juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. dust with paprika and serve.
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