1poundof shrimp, peeled and deveined (26-30 count)
For The Spicy Sriracha Marinade:
¼cupextra virgin olive oil
2garlic cloves, diced
For the rub:
½cupof the Ultimate Dry Rub,or your favorite dry rub for seafood or poultry
Creamy Dipping Sauce:
1cupCrème fraiche (sour cream works too)
1tablespoonSriracha (or favorite spicy hot sauce)
Wood Skewers (or metal)
Soak wood skewers for at least 1 hours in water prior to grilling (good to do the night before in a plastic bag). If using metal skewers this step isn’t necessary.
Prepare marinade by combining all ingredients in a bowl or plastic bag. Add shrimp to marinade and then refrigerate for 30 minutes, no more than an hour. (The acid from citrus can “cook” shrimp if left too long).
Set grill for direct grilling.
Remove shrimp from marinade and discard marinade. Skewer the shrimp (we like four shrimp to a skewer) and then apply dry rub to both sides of the shrimp.
Place shrimp over direct heat for up to 3 minutes per side. The ideal internal temperature for shrimp is 120 degrees F. If the shrimp constrict, that is the sign they are overcooked and can get rubbery.
Remove from heat and serve with your favorite dipping sauce.
For the Creamy Dipping Sauce, combine all ingredients and serve in a ramekin.