The Recipes

Chili-marinated Shrimp

I love me some spice.  I am also thoroughly addicted to that all-so-trendy sriracha sauce.  This is an easy make-ahead meal, and can be whipped up in large batches if you're entertaining, or just served with rice or a fruit salad to help counter the heat.

Chili-marinated Shrimp


- 4-5 large, head-on shrimp
- 1/2 small can of chile in adobo
- 2 T. of sriracha or other hot sauce
- 2 T. honey
- 1 clove garlic, roughly chopped
- splash of white wine
- cilantro, picked for garnish
- 1/2 lime, juiced
- salt
- olive oil

Combine the chile in adobo, sriracha, honey, garlic, and wine in a food processor.  Add olive oil as needed to loosen the mixture.  Season with a healthy pinch of salt.  Put the shrimp in a plastic bag and pour the chile mixture over the shrimp.

Let the shrimp sit in the marinade for at least two hours and up to 24 hours.

Remove the shrimp from the marinade with tongs.  Heat a grill pan or skillet.  Carefully lay the shrimp on the grill.  Let them cook for 2-3 minutes on the first side; just long enough to turn pink and start to curl.  Cook for 1-2 minutes on the second side.  Plate the shrimp and squeeze the lime juice over the top.  Finish with the cilantro.