Diablo Shrimp

My grocery store had a 2 pound bag of raw, deveined, easy peel shrimp on sale for $7.98. That is $10 off their regular price, so I quickly snatched up a bag and threw it in my cart. I had no idea how I was going to cook the shrimp, other than I knew I wanted to grill them on my Webber, along with some corn on the cob.

I love spicy food combined with the tartness of lime, so I mixed up this marinade and I must say, the shrimp came out so tasty! They had a nice kick, but weren't too spicy, so my husband was able to enjoy them as well. (His spicy tolerance is much lower than mine.)

Unfortunately, we ate this so fast that I forgot to photograph. :( But I am planning to buy several more bags of shrimp this week while they are still on sale, so expect photos soon. :)

Diablo Shrimp
2 pounds shrimp, peeled and deveined
1-2 tablespoons chili powder
1 teaspoon cayanne pepper
3 cloves garlic, minced
3 tablespoons olive oil
1-2 teaspoons salt
3 teaspoons pepper
2 limes, juiced
1 tablespoon chives, chopped

Combine all ingredients, except for the shrimp, in a large bowl. Mix well.

Add shrimp to the marinade and stir to coat. Marinate for 30 minutes.

Grill shrimp in a grill pan or basket on your charcoal grill. If you are like me, and do not have a grill pan, use a large sheet of foil and make a rectangular basket for the shrimp. Place that on the grill and cut slits into it with a knife to allow the smoke through.

Grill for about 5 minutes, stirring the shrimp around, until they are completely pink.

I also grilled 2 ears of corn on the cob, still in their husks, at the same time. For dessert: watermelon. :)