Garlic Shrimp


1 lb. Jumbo Shrimp
2 tablespoons lemon juice
2 tablespoons sesame oil
2 cloves garlic, crushed
2 teaspoons grated fresh ginger

Remove heads from shrimp unless you bought them frozen (defrost)
Peel and devein, leaving the tails intact. Make a cut in the shrimp body, slicing three-quarters of the way through the flesh from head to tail as if butterflying.

 To make the Marinade: Combine juice, oil, garlic, and ginger. Mix well.
Place shrimp in bowl; pour on the marinade and mix well. Cover and refrigerate for several hours or overnight.
Prepare BBQ by turning it on low to medium heat for gas grill or get those charcoals nice and hot. 
Add shrimp to skewers and place on the hot BBQ or you can use a lightly greased griddle on top of your BBQ. I laid the skewers on the BBQ for 3 minutes on each side.
Pull shrimp off skewers and serve with slices of lemon and your favorite cocktail sauces.
Homemade Cocktail Sauces: Red or Creamy
Shrimp recipe inspired by: 
Step-By-Step Grilling Cookbook edited by Susan Tomnay
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