Spicy Shrimp
Spicy Shrimp
This spicy shrimp deserves something nice and cool to go along with it. Last month I posted a cucumber salad that would go great with it! The shrimp isn’t that spicy and it’s even nice on a warm day at room temperature. It could be a nice appetizer to bring to a barbecue. I hope everyone has a safe and happy 4th of July weekend!
SPICY SHRIMP
1 1/4 lb. large uncooked shrimp, peeled and deveined
1 lemon, zested and juiced
2 cloves garlic, minced
1 T Tapatio Brand hot sauce, or any favorite of yours
1 t chili powder
1/2 t ground cumin
salt and pepper
1 lemon, zested and juiced
2 cloves garlic, minced
1 T Tapatio Brand hot sauce, or any favorite of yours
1 t chili powder
1/2 t ground cumin
salt and pepper
olive oil spray
Put all ingredients in a bowl and mix well, cover, and refrigerate for 1 hour. On a sheet coated with cooking spray, spread the shrimp on one layer and baker for 15 minutes at 425. (shorter cooking time if using smaller shrimp)
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