Tangy sauce is great on shrimp or even chicken.
Combine all sauce ingredients in a glass or plastic container with a tight fitting lid. Refrigerate for a minimum of three days. Rinse and pat shrimp dry. Combine Chili Sauce and shrimp in a large bowl or resealable plastic bag. Marinate in refrigerator a minimum of 30 minutes. Preheat grill to high heat. Thread shrimp onto skewers. (If using wooden skewers, pre-soak in water first.)Grill 5 to 7 minutes, or until shrimp is opaque and slightly pink. Turn skewers once, half-way through cooking. Squeeze fresh lime juice over shrimp before serving. If desired, serve with grilled sweet peppers.Note: Shrimp can be sautéed in a large, nonstick skillet if a grill is not available.Tip: The Chili Sauce can also be used as a marinade, dipping sauce or processed until smooth for a salad dressing. If using as a dipping sauce, bring to room temperature before serving.
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