Juicy wood-fired shrimp gets a chili garlic kick. Give this seafood favorite some bold flavor for an appetizer you’ll keep coming back to.
2 Pound shrimp, peeled and deveined
6 Thai chiles
6 Clove garlic
2 Tablespoon Traeger Winemaker's Napa Valley Rub
1 1/2 Teaspoon sugar
1 1/2 Tablespoon white vinegar
3 Tablespoon olive oil