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)
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.
We serve it with quinoa underneath the shrimp and a drizzle of Pineapple Balsamic on top of it all.
Recipe was given to us by our delightful customer, Philip.