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Serves 6
1 teaspoon chili powder
1 tablespoon vinegar
1/4 teaspoon pepper
1 clove garlic, minced
1 teaspoon salt
1 teaspoon dry basil
1 tablespoon finely chopped fresh mint
3/4 cup salad oil
2 pounds large (26-30 per pound) raw shrimp, peeled and deveined
In a bowl, stir together chili powder, vinegar, pepper, garlic, salt, basil, mint, and oil until well blended. Add shrimp, turning to coat. Cover and refrigerate for at least 4 hours or overnight. Remove shrimp from marinade and drain, reserving remaining marinade. Thread shrimp onto skewers and place on greased grill 4 to 6 inches above a bed of low-glowing coals. Cook, turning and basting frequently with reserved marinade, for about 4 minutes on each side or until shrimp turn pink.
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