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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
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
450 ˚F
450 ˚F