Étapes

• Step 1

  If using bamboo skewers, place them in cold water to soak for 1 hour before grilling.

• Step 2

  Place shrimp in a bowl and set aside. Combine all remaining ingredients in a blender and blend until a coarse-textured paste is reached. Note: if a milder flavor is preferred, feel free to adjust amount of chiles to taste.

  Ingrédients

  • 2 Pound shrimp, peeled and deveined

  • 6  Thai chiles

  • 6 Clove ail

  • 2 Tablespoon Traeger Winemaker's Napa Valley Rub

  • 1 1/2 Teaspoon sucre

  • 1 1/2 Tablespoon white vinegar

  • 3 Tablespoon huile d’olive

• Step 3

  Add chile-garlic mixture to the shrimp and place in fridge to marinate for at least 30 minutes.

• Step 4

  Remove from fridge and thread shrimp onto bamboo or metal skewers.

• Step 5

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed 15 minutes.

  450 ˚F / 232 ˚C

• Step 6

  Place shrimp on grill and cook for 2 to 3 minutes per side or until shrimp are pink and firm to touch. Enjoy!

  00:02

  450 ˚F / 232 ˚C