emerald coast olive oil

Firecracker Shrimp

Heat and sweet make these shrimp oh-so-tasty.  While the Pineapple Vinegar is optional to many, it's a must for me.

3 tablespoons Cayenne Olive Oil

3 tablespoons sriracha hot sauce

3 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon pepper

1 lb. large shrimp

Pineapple Balsamic Vinegar (optional)

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Peel and devein shrimp, leaving on the tails if you wish.  Combine all ingredients and let marinate 10 minutes.  Skewer shrimp and grill, or grill on a grill sheet, about 3-4 minutes per side, depending on the size of the shrimp.

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We serve it with quinoa underneath the shrimp and a drizzle of Pineapple Balsamic on top of it all.

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Recipe was given to us by our delightful customer, Philip.

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