2# Peeled and Deveined 21 to 25 ct Shrimp
1/2C Extra Virgin Olive Oil
2/3C Bread crumbs
1/2 t Garlic fresh chopped
1/T Parsley fresh chopped
1/4t Salt
1/4t Pepper fresh cracked
8 to 10 Skewers soaked in water
Defrost shrimp overnight in refrigerator, rinse and pat dry. Place in a large bowl pour oil over shrimp then coat with bread crumbs mix lightly coating the shrimp lightly add remaining ingredients and mix lightly to coat shrimp evenly (mixing too much will knock the light breading off the shrimp), let rest in bowl for 15 minutes then thread on skewers. Place on medium hot grill for 1 to 2 minutes per side remove when shrimp are pink and crust is golden and serve.
Wildfire Southwest Shrimp Marinade: From Wildfire Steaks, Chops and Seafood WildfireRestaurant.com
2 pieces dried Ancho peppers
2 pieces dried Guajillo peppers
1 Tbsp kosher salt
2 tsp sugar
1 Tbsp paprika
1 tsp ground black pepper
2 tsp chili powder
1 tsp oregano
1 tsp cumin
one-half tsp crushed red chilis
2 Tbsp olive oil
6 Tbsp canola oil
2 Tbsp chopped garlic
three-quarters cup orange juice
three-quarters cup grapefruit juice
one-half cup red wine vinegar
1 medium Spanish onion, sliced
one-half bunch fresh cilantro, de-stemmed
Clean chili peppers free of seeds and stems. Roast briefly in a 400 degree oven until peppers start to char. Remove from oven and simmer in water for 2 minutes until tender. Drain and cool. Put all of the ingredients in a food processor and blend until smooth. Yields approximately 4 cups. Use as a marinade on shrimp, chicken, pork or beef.
