2pounds10 to 15-count Shrimp, peeled & deveined,
4TablespoonsAdams Reserve Asian Spice Rub,
1cupCookwell & Company Cracked Pepper Vinaigrette,
6bamboo or metal skewers (for bamboo, soak 30 minutes before using ),
1Remove shells from shrimp. Leave tails on or discard, as desired.
2Combine rub and vinaigrette in a 1-gallon sealable plastic bag. Add shrimp; toss to coat. Set aside to marinate 10 to 15 minutes.
3Shrimp may be oven-broiled or grilled. For oven, heat broiler. For grill, prepare charcoal fire or heat gas grill on High 10 minutes; oil grate well.
4Remove shrimp from marinade; distribute shrimp evenly onto 6 skewers in a 'horseshoe' fashion.
5Place 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