This recipe comes courtesy of Scott Houghtaling from Team Mike McNeil. This sounds like a great recipe and I hope some folks give this one a try. Thanks for sharing this one, Scott!
Firecracker Shrimp (serves 4)
For the shrimp
1 lbs uncooked shrimp
2 Tbsp Olive Oil
Sriracha Sauce (to taste – up to 1/4 cup)
2 or 3 Tbsp minced garlic
4-8 skewers (depending on size of shrimp)
For the salad
16oz container organic spring mix
2 whole tomatoes, seeded and diced
1 cucumber, thinly sliced
1 medium red onion, thinly sliced
1 whole pineapple, cored, skinned and diced
For the dressing
1 mango, pitted, peeled and diced
1 tsp sriracha
1 Tbsp soy sauce (or wheat free tamari, or coconut aminos)
3 Tbsp rice wine vinegar
1/3-1/2 cup of Olive oil
To prepare the shrimp, place the shrimp, oil, sriracha hot sauce, and the minced garlic in a ziplock bag and let it sit for a couple of hours. Massage and turn the bag every once in awhile. In the meantime, soak some bamboo skewers or use steel skewers
Heat up a grill or broiler. Remove from marinade and put shrimp on the skewers, 3-4 per skewer. Place on hot grill and grill until pink, roughly 2-3 minutes. Turn and grill a few minutes more. (Same with broiling)
While the shrimp is marinating, prepare the salad ingredients and place the dressing ingredients in a blender and blend until smooth. Arrange salad on 4 plates. remove shrimp from skewers and plate over salad. Dress each salad with dressing.
