Spicy shrimp/Prawn

Special thanks to Janet and Kevin of Janet Lynn's Bistro for another great contribution to the Barbecue Genius.

1 lb large shrimp, peeled and deveined

1/2 cup rice vinegar

juice of 1/2 a lemon

1/4 cup olive oil

1 red hot serrano chili

1/2 tsp dried red pepper flakes

1 tsp lemon zest, grated

1 tbsp red chile paste

Soak wooden skewers in water for 30 minutes.

Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.

Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.

Preheat grill on HIGH, then reduce heat to MEDIUM - HIGH. With the lid open, grill the shrimp 2 - 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.