Shrimp In Sriracha Sauce With Basmati Rice

1/3 cup Sriracha (a Thai hot sauce)
1/3 cup 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 throw a few toothpicks in a few shrimp.

Serve with Basmati rice on the side.

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Notes:

I made this the first time with only one pound of shrimp. I thawed them in hot water, pulled the tails and patted off the water.

I halved the Sriacha sauce, which is wonderful, but still a little hotter than I would want on a normal basis. If I make this again, I would cut the sauce to tablespoons or teaspoons.

The sugar and olive oil make a wonderful chemical binder that makes the sauce really adhere to the shrimp and lacquers over them.

I did not grill the shrimp, but stir-fried them. I am sure grilling is wonderful.

I used dried cilantro because it's all I had. I think you should strive to use fresh.

For one pound of shrimp, I used one garlic clove. I think with even two pounds one clove would do it. It was a good-sized clove.