Tex-Mex Shrimp
- 24 raw peeled
- 4 slice frozen garlic Texas Toast (from an 11.25-oz box)
- 1 tub refrigerated fresh tomato salsa
- Heat outdoor grill or a stovetop ridged grill pan.
- Toss shrimp with 2 tsp oil and 18 tsp each salt and pepper.
- Thread on 10-in.
- metal skewers.
- Grill shrimp 6 to 8 minutes, turning once, until just barely opaque at center.
- Grill toast, turning once, 3 minutes or until charred and hot.
- Serve with salsa.
peeled, garlic, tomato salsa
Taken from www.delish.com/recipefinder/tex-mex-shrimp-120789 (may not work)