Kicked Shrimp and Brats
From scrub_hero28 14 years agoIngredients
- 20 jumbo shrimp shopping list
- 4 Mild bratwursts shopping list
- 1 can Guinness beer shopping list
- 5 leaves Thai basil shopping list
- 1 Tsp. cilantro shopping list
- 1/2 Tsp. black pepper shopping list
- 1 1/2 Tbsp. extra virgin olive oil shopping list
- 1/3 Tsp. kosher salt (or sea salt, any salt will do for that matter) shopping list
- 2 Tsp. smoked paprika shopping list
- 1 Tsp. Old Bay Seasoning shopping list
- 1/4 Tsp. Red cayenne shopping list
- 1 1/3 Tsp. lemon juice shopping list
- 4 Rolls shopping list
- 2 LARGE cloves of garlic shopping list
How to make it
- 1. Peel and de-vein the shrimp; LEAVE THE TAILS ON.
- 2. Mix 1/3 Tsp. Lemon Juice & Guinness Beer in plastic bag, along with 1/2 Tsp. Paprika- then place the Brats in and allow to soak for 60 minutes.
- 3. Cut up Thai Basil w/ cilantro and mix in bowl with paprika, black pepper, salt, Old Bay, and red cayenne. MIX WELL. Then mix Olive Oil and lemon juice with dry mixture until it makes a paste like substance (it's okay if the mixture seems to watery).
- 4. Put ALL shrimp into the bowl, seal with plastic wrap, and SHAKE IT, SHAKE IT HARD, SHAKE IT FAST! Then allow to rest in fridge until Brats are done marinating.
- 5. When ready, spear the shrimp on wooden skewers (skewers should be soaked in water for at least 30 minutes to reduce burning). Approximately 5 on each skewer, 4 skewers. Save remaining mixture.
- 6. Heat grill to med-high; layer top rack with FLAT CLEAN bricks, and allow to heat for 10 minutes.
- 7. Place shrimp skewers onto hot bricks, 2-3 minutes each side before placing on bottom rack (for grill marks)- baste shrimp with remaining marinade.
- 8. Grill brats on bottom rack until ready.
- 9. Toast rolls, cut the RAW garlic in half, and rub across toasted surface of the roll.
- 10. Plate, serve and enjoy.
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