THE SPANIARD'S COCKTAIL OF SHRIMP

 

  • Cooking Time:
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Ingredients

  • 3 teaspoons dried oregano
  • 3 tablespoons ground cumin
  • 3 tablespoons crushed garlic
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 3 teaspoon hot sauce (recommended: Tapatio)
  • 2 dozen 21/25 count shrimp, shelled, deveined, and butterflied

Directions

  • For the shrimp: Prepare a grill to medium-high heat.
  • Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for up to 6 hours.
  • Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces.

Notes

Categories: Appetizer  Shellfish 
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