First let me thank all of you who came out to Culinary Combat. We raised over 20K for the Shriners Hospitals for Children. That’s just cool!
This turned out as an impromptu dish. I had gone to the Ocala Farm Market and picked up 2 pounds of gorgeous large shrimp from Captain Tim. So my mind started racing about all the awesome things that could be done. I still didn’t know exactly what I was going to do until after the shrimp were cleaned. It was so delicious that we may have to do a variation of this in the next episode.
2 pounds of shrimp
3 red peppers
5 garlic cloves
4 to 5 tablespoons of olive oil
and a generous portion of sriracha…
Just put it in the food processor. Except for the limes and lemon, you’ll want to juice them and then add to the mixture. Puree everything. Then marinade the shrimp. The puree should be fairly thick.
When you are ready to grill, skewer the shrimp. Then baste both sides of the shrimp and put on the grill with medium heat. You may want to drizzle some olive oil on in order to glaze the fire sauce onto the shrimp. Now, here is the kicker – on top of the fire sauce while on the grill, baste the shrimp with a honey barbeque sauce. The sweet sauce mixed with the fire sauce will leave you with an unforgettable flavor.
Some of the pictures have bacon and steak as well. We were in a barbeque mood. But the highlight was the Fire Shrimp. I imagine you could do this same thing with pork loins, chicken and even steak.