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I use this for shrimp, skewered, shelled and deveined on the bar b or in shell on 1/4 inch kosher salt covering the bottom of a cast iron skillet. Either way they are great, marinate 2-4 hours.
1/4 cup salad oil
1/2 teaspoon each salt and pepper
1 clove garlic, minced or pressed
1/2 cup each white wine vinegar and tomato based chili sauce
2 tablespoons Worchstershire
1/8 teaspoon liquid hot pepper seasoning
1/2 cup mjnced parsley (cilantro)
2 pounds medium size raw shrimp, --but I use large if I can find them.
Lately I have been covering the bottom of the cast iron skillet with the 1/4 inch Kosher salt, getting it good and hot, setting the shrimp in, turning the shrimp once and they are great, easy to clean up, I used big grain sea salt once but it pops, explodes too much.
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