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Virginia Pepper Sauce Marinade for Shrimp

Multiply this recipe by 2x to make 24 shrimp.
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Prep Time 1 day
Cook Time 6 minutes
Total Time 1 day 6 minutes
Course Appetizer
Servings 3 appetizer servings (4 shrimp each)

Ingredients
  

  • 3 tablespoons vegetable oil
  • 2 tablespoon Clark and Hopkins Virginia Pepper Sauce
  • 6 tablespoons light brown sugar
  • 12 extra large peeled and deveined raw shrimp

Instructions
 

  • In a mixing bowl, combine vegetable oil, pepper sauce and light brown sugar.
  • Place shrimp in a plastic storage bag. Pour the marinade over the shrimp. Seal bag. Shake bag gently to cover shrimp with marinade.
  • Place sealed bag in refrigerator overnight. Shake the bag to coat shrimp once during the marinating process.
  • Brush a cast iron grill pan lightly with vegetable oil.
  • Heat the pan until the oil is sizzling. Place marinated shrimp in a single layer on the grill pan.
  • Cook shrimp for a minute or two over medium-low heat, then turn and cook on the other side. The shrimp will be pinkish and opaque with some nice grill marks. Watch shrimp carefully so they do not burn as they cook. Move the shrimp in the center of the pan to the outer rim of the pan while moving the outer ones to the center to allow them to completely cook, since the center of the pan is the hottest area.