Spicy Shrimp
PAIRS WITH: Goose IPA
2 Pounds

INGREDIENTS
  • 1/3 cup Sriracha
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined
DIRECTIONS

Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.

Heat a grill. 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, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.