- 1 pound [454 g] large fresh shrimps
- 1/2 cup [125 mL] rice vinegar
- Freshly squeezed juice of 1/2 a lemon
- 1/4 cup [60 mL] olive oil
- 1 'serrano' hot pepper
- 1/2 teaspoon [2.5 mL] crushed chiles
- 1 teaspoon [5 mL] grated lemon rind
- 1 tablespoon [15 mL] red chili pepper paste
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- Before using wooden skewers, leave skewers to soak into water for 30 minutes to prevent skewers from burning while barbecueing.
- Delicately shell shrimps; remove veins using a pointed knife.
- Into a medium glass bowl, mix together all marinade ingredients [rice vinegar, fresh lemon juice, oilive oil, hot pepper, crushed chiles, grated lemon rind and red chili pepper paste].
- Add then leave shrimps to marinate, refrigerated, for 30 minutes.
- Then thread marinated shrimps onto skewers, piercing each shrimp from head to tail.
- Preheat barbecue to high intensity then lower temperature to medium-high.
- Barbecue shrimp skewers over hot barbecue rack for 2 to 3 minutes on each side, brushing shrimps with marinade before turning skewers.
- Shrimps are done with they turn pink [be careful not to overcook shrimps].
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