Everyone is getting in the spirit for Cinco De Mayo!
Buffalo style sauce plus the addition of some mexican spices makes a great appetizer or even dinner served with some rice and a salad.
8 Tbsp. (1 stick) unsalted butter
1/2 cup hot sauce (Frank's RedHot)
1/2 tsp. McCormick Mojito Lime Seasoning (or chili powder)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
Chopped parsley for garnish
2 lbs. fresh or frozen shrimp, peeled and deveined
(if frozen, thaw under cool water)
Preheat a grill or grill pan to medium-high heat.
In a small saucepan, add the butter, hot sauce and seasoning over medium-high heat. Once the butter melts, add the garlic and saute until it sizzles and is fragrant, about 3 minutes. Keep warm.
Stick 3 shrimp on each skewer. Season the salt and pepper on both sides. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.
Remove the shrimp to a platter and drizzle reserved sauce over the shrimp or place on the side for dipping.