Donna John | San Bernard EC
“Shrimp is a quick meal anytime, but when the recipe has just three more ingredients, it makes for a super-quick meal,” John says. “It’s sweet, spicy and addictive!” We agree. Serve these succulent shrimp as an appetizer, a partner to grilled steak or a main course over steamed or fried rice.
1/4 cup sweet chili sauce
1/4 cup mayonnaise
2 large cloves garlic, minced
14 jumbo shrimp (or 1 1/2–2 pounds medium shrimp), peeled and deveined
Salt and pepper to taste
1. Whisk together the chili sauce, mayonnaise and garlic and set aside.
2. Lightly brush the shrimp with a little olive oil and season with salt and pepper.
3. Cook the shrimp in a preheated grill pan, cast-iron skillet or frying pan until just cooked, about 2 minutes per side. When the shrimp are almost finished cooking, add the chili sauce mixture, stir to combine and warm through.
It’s easiest to coat the shrimp with the sauce in a regular skillet. If you grill them, consider tossing the hot shrimp with the sauce in a mixing bowl. Grilled green beans, broccoli, snap peas, fresh cilantro and lime juice all would be nice additions to these flavors.