This happened a few weeks ago. The weather was extremely hot. What was supposed to be a weather of 70F turned out to be 103F in October. Gulp! Thankfully we didn’t have to go outside and, luckily, our place is cool enough even without the air-conditioning. So, to offset the weather outset, a bunch of friends decided to get together for a BBQ party.
As it was rather unplanned and unexpected, we did not have the time to set up a particular theme. So, I decided to bring spicy shrimp satay to the party. This is actually one of the easiest grill recipes that I know of, but still taste good.Print
- 1/3 cup Sriracha
- 1/3 cup olive oil
- 1 tsp Worcestershire sauce
- 3 garlic cloves, crushed
- 1 handful cilantro, roughly chopped, plus some minced for garnish
- 1 tsp sugar
- Salt and pepper
- 2 pounds large shrimp, peeled and deveined
- Combine the Sriracha, olive oil, Worcestershire sauce, garlic, chopped cilantro, and sugar in a 1-gallon plastic bag. Season aggressively with salt and pepper. Add the shrimp and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
- Heat a grill to medium-high. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
- Remove the shrimp from the grill, sprinkle with minced cilantro and enjoy.