Just the right amount of spice adds zip to the plump and juicy shrimp in this five-ingredient appetizer.
—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
3/4teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
45 uncooked large shrimp, 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 a 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.
Shrimp Strategy
Shrimp are sold by size. The bigger the shrimp, the fewer there are per pound. On average, there are 26 to 30 large shrimp in a pound.