5 STAR TIPThese finger-lickin’ shrimp practically fly off the platter at my get-togethers. Play with the amount of Sriracha sauce to get the spice level just the way you like it.
—SUSAN HARRISON LAUREL, MD
START TO FINISH: 30 MIN. • MAKES: 15 SERVINGS (1/3 CUP SAUCE)
3 tablespoons reduced-fat mayonnaise
2 tablespoons sweet chili sauce
1 green onion, thinly sliced
3/4 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
45 uncooked large shrimp (about 1 1/2 pounds), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a small bowl, mix mayonnaise, chili sauce, green onion and Sriracha. Sprinkle shrimp with salt and pepper. Thread three shrimp onto each of 15 metal or soaked wooden skewers.
2. Moisten some paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Serve with sauce.
5 STAR TIP
Before you head to your backyard for some fun outdoor cooking on the grill, keep these tips in mind. Bring foods to a cool room temperature before grilling. Cold foods may burn on the outside before the interior is cooked. Use tongs to turn meat, fish or poultry instead of a meat fork to avoid piercing and losing juices. Use an instant-read thermometer to check the internal temperature of foods before the recommended cooking time is up.