Spicy Shrimp

1/8 cup Sriracha
1/8 cup extra-virgin olive oil
1 teaspoon Worcestershire sauce
3 cloves garlic, crushed
1 handful cilantro, roughly chopped, plus more for garnish
1 teaspoon sugar
Salt
Freshly ground black pepper
2 pounds large shrimp (16 to 20 count), deveined

Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp and mix together in the bag. Marinate in the fridge for 2 to 4 hours, or longer.

Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and spear toothpicks in a few shrimp. Watch them disappear.
Bren on Lake D'Arbonne, LA

http://www.nancyskitchen