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Smoky Marinated Shrimp
Marinade:
1 cup cider vinegar
1 bottle chipotle hot pepper sauce (5 oz. or 2/3 cup)
1/2 cup ketchup
1 T. minced garlic
1 t. salt
1 cup oil
2 1/2 lbs. large shrimp, peeled and deveined, tails left on
1 each red and yellow pepper, cut in 1 inch pieces
1 medium red onion, thinly sliced
Marinade: Mix vinegar, hot pepper sauce, ketchup, garlic and salt in large glass bowl. Whisk in oil until blended. Add shrimp to large pan of boiling water and cook 1 to 2 minutes until pink and just cooked through. Drain; chill under running cold water. Add to marinade along with peppers and onion. Cover and refrigerate overnight. To serve, remove shrimp, peppers and onion with slotted spoon to serving bowl. Best if prepared one day ahead.
Serves 12
1 cup cider vinegar
1 bottle chipotle hot pepper sauce (5 oz. or 2/3 cup)
1/2 cup ketchup
1 T. minced garlic
1 t. salt
1 cup oil
2 1/2 lbs. large shrimp, peeled and deveined, tails left on
1 each red and yellow pepper, cut in 1 inch pieces
1 medium red onion, thinly sliced
Marinade: Mix vinegar, hot pepper sauce, ketchup, garlic and salt in large glass bowl. Whisk in oil until blended. Add shrimp to large pan of boiling water and cook 1 to 2 minutes until pink and just cooked through. Drain; chill under running cold water. Add to marinade along with peppers and onion. Cover and refrigerate overnight. To serve, remove shrimp, peppers and onion with slotted spoon to serving bowl. Best if prepared one day ahead.
Serves 12
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