Serves: 8

Preparation Time: 0:10

Per Serving: 248.3 Calories; 15.5g Fat (52.4% calories from fat); 23.3g Protein; 3.9g Carbohydrate; 175mg Cholesterol; 754mg Sodium

Special thanks to Janet and Kevin of Janet Lynn’s Bistro for another great contribution to the Barbecue Genius.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup rice vinegar
• juice of 1/2 a lemon
• 1/4 cup olive oil
• 1 red hot serrano chili
• 1/2 teaspoon dried red pepper flakes
• 1 teaspoon lemon zest, grated
• 1 tablespoon red chile paste

Steps:

• Soak wooden skewers in water for 30 minutes.
• Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
• Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.
• Preheat grill on HIGH, then reduce heat to MEDIUM-HIGH. With the lid open, grill the shrimp 2 to 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.