Who doesn’t love grilled shrimp “on the barbie” in late summer. This spicy shrimp recipe will satisfy your need for heat! the sauce, on the other hand, will cool you back down.
Shrimp and Marinade:
1 lb of P & D Shrimp
1/2 cup of chopped Italian parsley
1/2 cup of chopped cilantro
2 cloves of garlic, minced
1/2 cup olive oil
grated rind of 1 orange
grated rind of 1 lemon
3 tsp of chopped Ancho Chili in Adobe Sauce ( or more to taste )
You could use jalapeño but I did not have any in the house.
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2 pints of orange cherry tomatoes, cut in half
4 cloves of garlic, minced
8 stems of ramps, thinly sliced.
1/3 cup of olive oil
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Italian style bread, sliced, brushed with olive oil and grilled
In a large bowl mix the parsley, cilantro, garlic, lemon and orange zest and the olive oil. Season with salt and pepper. Toss in the shrimp. Cover and refrigerate one hour or more
In a large saute pan, heat the olive oil. Toss in the cherry tomatoes, garlic and ramps. Cook down until a nice sauce forms. Season with salt and pepper.
Meanwhile heat the grill. Once hot cook the shrimp turning once until charred and cooked through. 6 minutes. Add the remaining marinade to the sauce and cook down a bit.
Add the shrimp to the sauce and serve with the grilled bread slices.