1 lb raw shrimp, peeled and deveined
1/3 cup olive oil
3-4 tbs Secret Aardvark Sauce
1 tbs brown sugar
1/2 tbs chili powder
1/2 tsp black pepper
1/2 tsp salt
juice from 1 lime
1 tbs butter
In a large baking pan, soak a handful of bamboo or wooden skewers (about 12 total) in water.
Combine marinade ingredients in a small bowl, whisking to break up the brown sugar.
In a large Ziplock bag, combine shrimp and marinade, and for funsies throw in the lime halves, and refrigerate for thirty minutes.
When ready to broil, grab your skewers and thread the shrimp, using two skewers to keep the shrimp from rotating. You should be able to fit about 5 shrimp per skewer set.
Turn your broiler on to high. Balance skewers over the same baking dish you soaked the skewers in, except have them sitting across the short side. This will make it so you can keep and eat any awesome shrimp drippings from cooking! Pour any marinade from the bag, plus the two lime halves, into the bottom of the pan.
Once you’re ready, pop the pan into the oven and grab your tongs and a pot holder. Now make sure not to go anywhere – these babies are going to broil up super fast, and if you turn to watch the sunset, you could destroy everything. Everything.
Broil shrimp 2-6 minutes each side or until shrimp turn opaque. Remove from the oven and move skewers to a plate. Add butter to pan and broil 1-2 minutes more. Remove pan, scrape up drippings, and drizzle over skewers.
Serve with lime-cilantro rice, roasted beet and herb leaf salad with lime-cayenne vinaigrette, and beer.
