| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Orange juice |
| 2 |
T |
Habenero Hot Pepper Sauce |
|
|
Tabasco |
| 2 |
T |
Garlic Pepper Sauce Blend |
|
|
Tabasco |
| 1 |
lb |
Shrimp, peeled and deveined |
INSTRUCTIONS
Whisk together the liquid ingredients in a nonreactive bowl. Add the
shrimp to this marinade, toss to mix well, cover and rrfrigerate for 1
hour. Divide the shrimp into 4 equal portions, and thread them onto
skewers. Brush shrimp with marinade. Grill over medium heat for 2 to 3
minutes on each side, turning once. Serve shrimp on a pool of
Mango-Ginger Sauce or serve the sauce in separate small bowls for each
diner to use for dipping the shrimp. Recipe by: Chile Pepper Magazine
Oct. 97 pg 17 Posted to recipelu-digest by Terry Pogue
<tpogue@idsonline.com> on Feb 26, 1998
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