Chili Butter Shrimp
Soaked in a spicy marinade, chili butter shrimp are perfect when served as appetizers or snacks. Whatever it is you want to call 'em, they are just plain good!
Big shrimp are the ticket for this recipe, 16 per pound or larger. Using larger shrimp makes for less peeling and less handling when grilling.
Chili Shrimp With Butter
2 pounds of deveined jumbo or colossal shrimp
1/2 cup white wine; chablis is good
1 tablespoon chili powder, mild or hot, your choice
2 teaspoons salt
2 teaspoons sugar
1/4 cup vegetable oil
1/2 cup melted butter
2 teaspoons paprika
Peel the shrimp, leaving the fan tail in place. Check to make sure the veins have all been removed.
Combine the wine, chili powder, salt and sugar, stirring until the sugar and salt is completely dissolved. Slowly pour in the vegetable oil, whisking to emulsify. Add shrimp, and marinate for 30 minutes.
Combine the butter and paprika. This will be brushed onto the shrimp just before being removed from the grill.
Grilling Peeled Shrimp
Preheat your grill to a medium temperature. Place the shrimp over direct heat, grilling for 2 to 3 minutes per side, or until opaque.
The butter sauce can be brushed onto each shrimp before they're removed from the grill, or each of them can be dipped as it's taken off and placed into a serving platter.
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