Hot Pepper Shrimp

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Does your family love shrimp? I have rarely come across anyone who doesn't, each member of my family included. They actually fight over them. I think it's because shrimp are such a rare treat in our house. Even when they are on sale, they are pricey. But, last week I was feeling generous and they were also on sale. I only bought one pound -- we were having appetizer night, so a smaller portion was o.k. Besides, I could have bought three pounds and they would still have fought over the last one.

This is one of my favorite recipes for shrimp. It's easy and quick and using the grill makes clean-up a snap. The shrimp are spicy, but not so hot to put the kids off. But then, my kids like food a little spicy. The marinade has almost a perfect flavor alone, but when the shrimp and lemon are grilled and you push them off the skewers, oh my! That warm lemon juice runs over the shrimp and makes them perfect. If you can arrange to take them straight from the grill to the table in just a minute or two (eat them outside if you can) you'll get them while they are perfectly hot and delicious!

These shrimp would be wonderful with a side of rice or baked potato and green salad, but I really like them as an appetizer.

Hot Pepper Shrimp

4 cloves garlic, crushed
½ t. salt
2 t. crushed red peppers
¼ cup olive oil
1 t. old bay seasoning
1 T. Tabasco
1 lb. raw, peeled, cleaned shrimp, tails intact
2 lemons, sliced


Mix garlic, salt, red peppers, olive oil, Old Bay, and Tabasco.
Marinate shrimp 4 hours.
Skewer with lemon slices. *
Grill on a hot grill over med. low for 3-5 minutes
on each side until shrimp are bright pink.
Push shrimp and lemon slices off the skewers and into a bowl.
Serve hot.

* If you use bamboo skewers make sure you first soak them
for a half hour in water so they don't burn.

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