I never liked shrimp. One of my earliest memories is feeling violently ill at a seafood restaurant, and for the longest time just the smell of seafood made me sick to my stomach. But much to my surprise, I wound up liking shrimp once I gave it a fair shot. This recipe is one of my favorites. It’s got a mild spicy-sweet flavor that pairs well with just about everything. Serve it on a salad, as a side to roasted or grilled veggies, or have it as an appetizer with my ranch dip!
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- Combine all ingredients in an airtight container and refrigerate for two hours.
- Preheat the oven to broil, set a rack about 4-6" from the element, and skewer the shrimp on metal or wet bamboo skewers.
- Broil for 2-3 minutes per side on a baking sheet with a wire rack, then serve hot.