1/2 cup olive oil
1/4 pound medium shrimp, peeled and deveined
1/4 cup sliced fine chile peppers
1 cup water
1 cup chopped fresh chile peppers
1/2 teaspoon garlic powder
1/8 teaspoon salt
Boil shrimp and pour oil in a shallow dish and pour shrimp in the same dish. Cover and refrigerate.
Microwave shrimp and peppers in large saucepan over high heat until well-cooked. Add water, chile peppers, garlic powder, salt, and pepper. Mix until coated, then stir in shrimp and peppers. Cover and refrigerate at least 1 hour.
Preheat grill for high heat and grill shrimp in 8 inch glass round pan 8-10 minutes per side.
Lightly oil grill grate. Add shrimp and stir to coat; brush lightly with olive oil.
Place shrimp on grill, and cook for 5 minutes per side. Add pepper and shrimp to the shrimp and sprinkle with crushed tomatoes.
Grill shrimp until shrimp are opaque (about 45 minutes). Drain, reserving liquid. Grill shrimp 2 to 4 minutes per side, until shrimp turn opaque. Add chiles and garlic powder to the shrimp and sprinkle with crushed tomatoes.
Two steps ahead of time.. upped the olive oil togarlic and onion and sauted diced carrots, onions, and mushrooms. SO yummy - our whole family loved it!
We caught this article melodramatically (in PG and our values). We marinated it 3 hours, turning it into a pasta with some things like bell pepper and chicken. We then broiled it in a skillet with some other things (lettuce and vegetable oil). The combination of colors and textures were a treat. Weaned ourselves off of the honey by putting the cheese and shrimp sticks in the wine, then the honey in the oven. To vary things a bit more, after the shrimp had browned (we think it browned too quickly, perhaps resulting in a cream shell), we added fresh, chopped deli turkey, baked in a 17x9 baking dish, & let the whole thing descend into ravioli. Broiled it a further 10 minutes, added thinly sliced red onion, & a caper, broiled it another 10 minutes, added saute
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