Chef Tobias Dorzon, a former NFL player, shares his top tailgating tips.
The heart of Dorzon’s shrimp dish lies within the marinade. A combination of garlic, jalapeño peppers, brown sugar and a bevy of spices are blended together until smooth. It’s zesty, spicy and a little bit sweet, making for a bite that seafood lovers won’t be able to get enough of. The marinade is then poured over the shrimp, which soaks up all that good flavor for a few hours before grilling.
“The reason why we do this is because we don’t want the flames from the grill to burn the skewers,” says Dorzon.
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