Danika's Notes
This is an awesome quicky (if you keep frozen shrimp in the freezer)! I actually leave out the garlic butter because the shrimp have so much flavor, but I’m sure it would be tasty poured over the shrimp with some rice.
Ingredients
- 2 lbs. raw jumbo shrimp/prawns
- 1/3 C good olive oil
- 3 cloves garlic, crushed
- fresh ground black pepper
- juice of 1 large or 2 small lemons
- garlic butter (optional)
- Garlic Butter (optional)
- 1/2 C melted butter
- 1 tsp Worcestershire sauce
- 1 TBLS lemon juice
- 1/4 tsp tabasco sauce
- 2 cloves garlic, crushed
- salt to taste
Preparation & Directions
Split each shrimp on underside down to tail. Put shrimp in a large zip lock bag with remaining ingredients. Mix well to coat. Refrigerate at least 2 hours. Put on skewers or straight on the BBQ, depending on size of shrimp, and cook 6 inches from heat over low flame. Turn frequently and cool about 10 minutes. Serve with rice and garlic butter if desired.
FROM: Debbie Zaballos
PREP TIME: 5 minutes
COOK TIME: 10 minutes
SERVES: 2