"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spicy Grilled Shrimp Recipe

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This recipe for Spicy Grilled Shrimp, by , is from The Caloosa Saddle Club's Campout Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Boyette
Added: Monday, May 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Reynolds Wrap® Release® Non-stick Foil
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 teaspoons seafood seasoning
2 teaspoons lemon pepper
1 teaspoon dried basil
4 cloves garlic, minced
1/2 cup vegetable oil
1 pound medium raw shrimp, peeled and deveined

Directions:
Directions:
COMBINE lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade; stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp; discard marinade.

HEAT grill to medium-high (400° to 450°F). Cut slits in a sheet of Reynolds Wrap Release Non-stick Foil*. Place on grill rack with non-stick side toward food. Arrange shrimp on top.

GRILL uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.

REMOVE shrimp from foil sheet; allow remaining juices to cool before handling foil.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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