You’ll need:
Fresh Shrimp
Iguana Smoky Chipotle Pepper Sauce
Olive oil
Black Pepper
Skewers
Soak bamboo skewers in water for 1/2 hour. Skewer shrimp: through shoulder end of first shrimp then tail of second, then tail of first and shoulder of second. Repeat until skewer is full.
Place skewers on a large platter and lather liberally with Iguana Smoky Chipotle Pepper Sauce, drizzle with olive oil and shake with black pepper. Cover with plasic wrap and refrigerate for 1 hour.
Grill 2 mins per side on a med/hot grill, until shrimp turns opaque white. DO NOT overcook. They are better slightly underdone than overdone.
Serve with a cold, crisp white wine or your favorite beer.
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