| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Habenero Hot Pepper Sauce; (Tabasco) |
| 2 |
tb |
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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”