SRIRACHA BROWN SUGAR SHRIMP


  • 2 Tbsp brown sugar
  • 1½ Tbsp Sriracha sauce
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 clove garlic, finely minced
  • ½ pound peeled and deveined shrimp with tails left on
  • 1 Tbsp chives, chopped


Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
In a small bowl, stir brown sugar, sriracha, oil, salt, pepper and garlic together.        Skewer the shrimp onto Flexible Skewers and add to a large ziplock bag. Marinate about 30 minutes.
Add the shrimp to the cooking grid and cook about 3 minutes per side or until completely opaque. Remove from grill and sprinkle with chopped chives.