Spicy Skewered Shrimp

In a large bowl, whisk together the olive oil, turmeric, pepper, garlic, basil, mint, red pepper and vinegar.

Rinse the shrimp and pat dry with paper towels.

Toss the shrimp in the marinade to coat.

Cover and refrigerate 6-8 hours or overnight.

Remove the shrimp 30 minutes before barbecuing and preheat the grill.

Place the shrimp on long metal skewers, and place on grill, about 4-6" above the coals.

Grill for 3-5 minutes, or until shrimp turn coral, basting frequently with the marinade.

Serve immediately while hot.

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