Yes, I know it’s winter, but I am still out there at the BBQ in coats and jackets, cooking up delicious concoctions. And this BBQ recipe, courtesy of the good people at the Mayo Clinic, is sure to warm you and your holiday guests up when you come in from out of the cold. Now, before you skip over this one because you have no desire to freeze outside while grilling, you can also use a broiler pan or skillet and get the same delectable result! I love these types of recipes because they are fantastically easy but still have a bit of wow-factor when you serve them to guests. Give it a try and feel the warmth from within.
- 3/4 pound uncooked shrimp, peeled and deveined (about 48 shrimp)
- 2 tablespoons tomato paste
- 1 1/2 teaspoons water
- 1/2 teaspoon extra-virgin olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon fresh oregano, chopped
- Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.
- To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic, chili powder and oregano. Mix well. Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Put the shrimp on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.
- Transfer to a plate and serve with love!