3\/4 lb large shrimp, peeled leaving tails on, and deveined
\n1 T. rice vinegar
\n2 tsp. peanut oil
\n3 garlic cloves, minced
\n1\/4 tsp. hot chili paste
\n1 cup trimmed snow peas, steamed<\/p>\n
Butterfly the shrimp by slicing them down the back almost but not quite in half lengthwise. To prepare the marinade, in a gallon sized ziplock bag, combine the vinegar, oil, garlic, and chili paste; add the shrimp. Seal the bag squeezing out the air. Turn to coat the shrimp and refrigerate the shrimp for 30 minutes. Drain the shrimp and discard the marinade. Spray a broiler or grill rack with nonstick spray. Preheat the broiler or grill. Thread the shrimp and snow peas onto skewers in an alternating pattern. Grill 5 inches from the heat turning occasionally, until the shrimp are barely opaque, 2-3 minutes. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 lb large shrimp, peeled leaving tails on, and deveined 1 T. rice vinegar 2 tsp. peanut oil 3 garlic cloves, minced 1\/4 tsp. hot chili paste 1 cup trimmed snow peas, steamed Butterfly the shrimp by slicing them down the back almost but not quite in half lengthwise. To prepare the marinade, in a gallon sized ziplock bag, combine the vinegar, oil, garlic, and chili paste; add the shrimp. Seal the bag squeezing out the air. Turn to coat…<\/p>\n