- Silver Spring Thai Chili Sauce
- 2 lbs large Raw Shrimp, cleaned
- 1 tsp Salt
- 1⁄4 cup Olive Oil
- 1 tbsp fresh Lemon Juice
- Lemon Wedges
In a large bowl, mix Silver Spring Thai Chili Sauce, olive oil, lemon juice, and salt.
Toss the shrimp in the mixture until evenly coated.
Cover and refrigerate for 30 minutes.
Meanwhile soak the wooden skewers in cold water for 30 minutes.
Preheat grill to medium heat, then lightly oil the grill grate.
Thread the shrimp onto the wooden skewers.
Cook the shrimp for 2-3 minutes per side or until opaque.
Serve on skewers for a Bloody Mary or with lemon wedges and extra Silver Spring Thai Chili Sauce.
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