Szechwan Spicy Grilled Shrimp with Peach White Balsamic

Posted by in Recipes on Sep 12, 2012 . .

1/4 cup Olive Cart Citrus Habanero olive oil
2 tablespoons Olive Cart Toasted Sesame oil
1/4 cup chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoons Asian chile paste
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons Olive Cart Peach White Balsamic Vinegar
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Whisk together the olive oil, sesame oil, parsley, minced garlic, ketchup, chile sauce, salt, pepper, and vinegar in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade. Makes 6 servings.

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