• black pepper Freshly ground black pepper
  • cilantro 1 handful cilantro, roughly chopped, plus more for garnish
  • garlic 3 cloves garlic, crushed
  • olive oil 1/3 cup olive oil
  • salt Salt
  • shrimp 2 lbs large shrimp (16 to 20 count), deveined
  • sriracha 1/3 cup Sriracha
  • sugar 1 tsp sugar
  • worcestershire sauce 1 tsp Worcestershire Sauce
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How to make it

  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.