Buffalo Grilled Shrimp
1/3 cup canola or vegetable oil
4 cloves garlic, finely chopped
1/4 cup white vinegar
Salt and ground black pepper
1 pound jumbo shrimp, shells removed, tails on
10 ounces Frank’s Red Hot cayenne pepper sauce
1/2 cup (1 stick) butter
In a large bowl, whisk together the oil, garlic and vinegar. Season with salt and pepper. Add the shrimp, toss well to coat, then cover and refrigerate for 30 minutes.
Toward the end of the 30 minutes, heat the grill to medium-high.
Meanwhile, in a medium saucepan over medium, combine the pepper sauce and butter. Heat until the butter is melted and the mixture is at a bare simmer. Reduce heat to low to keep warm.
Remove the shrimp from the marinade and grill 2 minutes per side, or until just pink and firm.
In a large bowl, toss the shrimp with the pepper sauce mixture. Serve immediately. Servings: 4.
1/3 cup canola or vegetable oil
4 cloves garlic, finely chopped
1/4 cup white vinegar
Salt and ground black pepper
1 pound jumbo shrimp, shells removed, tails on
10 ounces Frank’s Red Hot cayenne pepper sauce
1/2 cup (1 stick) butter
In a large bowl, whisk together the oil, garlic and vinegar. Season with salt and pepper. Add the shrimp, toss well to coat, then cover and refrigerate for 30 minutes.
Toward the end of the 30 minutes, heat the grill to medium-high.
Meanwhile, in a medium saucepan over medium, combine the pepper sauce and butter. Heat until the butter is melted and the mixture is at a bare simmer. Reduce heat to low to keep warm.
Remove the shrimp from the marinade and grill 2 minutes per side, or until just pink and firm.
In a large bowl, toss the shrimp with the pepper sauce mixture. Serve immediately. Servings: 4.
I think I'll give it a try