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4th of July ready with 2 hot sauces and only a few other easy ingredients.
Toss the shrimp with the olive oil, seasoning, and hot sauces. Cook immediately or let sit for 30 minutes or so to marinate.
To cook, grill or saute in a skillet over medium-high heat, turning only once to get nice grill marks or crust on the shrimp. Cook for 3-6 minutes depending on the size of your shrimp until just opaque and cooked through.
Serve with lemon wedges.
Note: Use any hot sauce you like for flavor variations, and skewer small shrimp if grilling so they don’t fall through the grates.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!