Garlic and Cayenne Shrimp
Ingredients
- A package of small bamboo skewers (30)
- 3 pounds large shrimp
- Olive oil or coconut oil for grilling
- 2 tablespoons ghee or organic butter
- 4-5 cloves garlic, crushed
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon ground cayenne pepper
- Equipment Needed:
- Garlic press to crush garlic if desired
- Grill pan for cooking shrimp
- Pastry brush for mixture
Directions
Take the bamboo skewers and soak in cold water for 30 minutes. This will prevent the skewers from burning. Put on a kitchen town for use.
Peel and deveined the shrimp leaving the tail in tack.
Threading 2 shrimp per skewers by curling and inserting both sides of each shrimp.
a.This can be prepared 2 hours ahead and refrigerated until ready to grillIn a small pot over medium heat combine the butter, garlic, salt, pepper and cayenne pepper. Stir until the butter is melted then remove from heat.
Preheat a stove top grill (or your outdoor grill but use a pan on the grill) and coat lightly with cooking spray. Grill for 2 minutes turn over and with a pastry brush and lightly coat each shrimp. When you the other side is done use the remainder of the mixture and brush the other side.
Transfer to a serving platter