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.
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If using bamboo skewers, place them in cold water to soak for 1 hour before grilling.
Place shrimp in a bowl and set aside. Combine all remaining ingredients in a blender and blend until a coarse-textured paste is reached. Note: if a milder flavor is preferred, feel free to adjust amount of chiles to taste.
Add chile-garlic mixture to the shrimp and place in fridge to marinate for at least 30 minutes.
Remove from fridge and thread shrimp onto bamboo or metal skewers.
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed 15 minutes.
Place shrimp on grill and cook for 2 to 3 minutes per side or until shrimp are pink and firm to touch. Enjoy!
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