Firecracker Shrimps

Whoa baby, these shrimps are HOT! I found the recipe for these spicy numbers on The Pioneer Woman. Quick, easy, and oh so tasty; to quote Elizabeth Barrett Browning: “How do I love thee? Let me count the ways.” These would be perfect: as an appetizer, in a salad, in a stir fry, as a side for steak, with rice, pasta or, as I enjoyed them, with buttered homemade bread and a big green salad. You can be sure I’ll make these again, and again, and again!



1 pound large shrimp, peeled and deveined.
2 tablespoons Sriracha sauce
2 tablespoons olive oil
1/4 teaspoon salt
2 teaspoons sugar
4 to 5 cloves garlic, pressed
Worcestershire sauce to taste

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits.