2 pounds 10 to 15-count Shrimp, peeled & deveined
4 Tablespoons Adams Reserve Asian Spice Rub
1 cup Cookwell & Company Cracked Pepper Vinaigrette
6 bamboo or metal skewers (for bamboo, soak 30 minutes before using )
Remove shells from shrimp. Leave tails on or discard, as desired.
Combine rub and vinaigrette in a 1-gallon sealable plastic bag. Add shrimp; toss to coat.
Set aside to marinate 10 to 15 minutes.
Shrimp may be oven-broiled or grilled. For oven, heat broiler. For grill, prepare charcoa
l fire or heat gas grill on High 10 minutes; oil grate well.
Remove shrimp from marinade; distribute shrimp evenly onto 6 skewers in a 'horseshoe' fash
Place skewers on grill grate over Medium heat or on broiler pan, 4 inches from heat source
. Cook 3 to 4 minutes per side or until firm; do not over cook (shrimp will curl to form
the letter 'C' and color will turn from translucent to opaque).
No Nutritional Information Available