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 Recipes for your BBQ  My Smoker! |
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Tom's Personal Smoker and Grilling
Barbeque Web Page
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1/2 |
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cup butter |
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2 |
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cloves garlic, minced |
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1 |
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teaspoon crushed Szechwan peppercorns |
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1 |
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teaspoon hot chili oil |
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1/4 |
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cup chopped fresh cilantro or 2 tablespoons chopped fresh parsley |
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1-1/2 |
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pounds raw medium shrimp, peeled and deveined (about 45 to 60 shrimp) |
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2 |
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tablespoons olive oil |
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Salt and pepper |
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1/2 |
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pound angel hair or vermicelli pasta, cooked |
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1/3 |
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cup grated Romano or Parmesan cheese |
In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat until butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro.
Thread shrimp on four or five skewers. Brush with olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 minutes until pink and just opaque, turning once halfway through grilling time. Do not overcook. Season with salt and pepper to taste.
Remove shrimp from skewers; toss with butter mixture, hot pasta, and cheese. Serve hot.
Makes 4 servings.
Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
