Grilled Drunken Shrimp

Grilling shrimp with the shells are left protects the meat from burning and prevent sticking. But you can't just season them right before grilling, the flavors can't penetrate. So marinate instead and use a bit stronger flavor level than usual to compensate.

1 lb raw 16-20 count shrimp deveined ( shells on or off )
1/4 cup white wine (not chardonnay)
1 tsp garlic powder
1 tbs chili paste ( optional )
1 tbs toasted sesame oil.

Add sherry, spices, and oil to shrimp. Chill for 1 hour, tossing occasionally. Cook on medium-heat grill. Serve as is or with a good cocktail sauce. I've made a curry-based cocktail sauce that was wonderful for this too.

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Thoughts from the Back Porch

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Porchside Musings.

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