1 lb. shell-on, deveined large shrimp (21-25 count in size)
2 tablespoons olive oil
1/2 cup water
1 5 oz. bottle of Fat Cat Purry-Purry Sauce
Mix the water, Purry-Purry Sauce and oil together and pour into a large Ziploc bag. Add the shrimp and toss to coat shrimp evenly with mixture. Let mixture marinade in the refrigerator for at least 2 hours.
While the shrimp sit, start your grill or build your fire so that your cooking surface is screaming hot. (This works with a saute pan left on high heat for several minutes too, by the way.) We’re looking to char the bejesus out of the shrimp here, not just cook them.
Once properly flavored, skewer your shrimp, placing 3 to 4 shrimp per stick, and then toss them on the hot grill, letting them get deliciously blackened in spots — about 2-3 minutes per side with shell-on shrimp, 1-2 minutes per side with shell-off shrimp.
When the shrimp start to curl on one side and turn a little red, flip them over and start charring the other side, another 2 minutes, give or take. The shrimp will be done when the shell or exterior is black and burnt in spots and the inside looks red and plump and is no longer opaque.
Plate the shrimp, serving more Fat Cat Purry-Purry Sauce on the side for dipping (for a mouth-burning twist, dip in Fat Cat Caribbean Curry sauce), or serve alongside a rustic wild-rice pilaf or sauteed spinach.