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Shrimp on the Barbi (gotta use an Australian accent)

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•Calories - 155
•Carbohydrates - 2g
•Protein - 19g

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Ingredients

  • Marinade:
  • 36 Raw Large Shrimp with Tails (peeled and deveined)
  • 1/2 C Teriyaki Sauce (low sodium if you like)
  • 1/4 t Ground Ginger
  • 1/4 t Nutmeg
  • 1/4 C Fresh Parsley
  • 3 T Agave Nectar
  • Basting Sauce:
  • 1/4 C Teriyaki Sauce
  • Fresh Juice from One (1) Lemon
  • 4 T Agave Nectar
  • 1 T Canola Oil

Details

Preparation

Step 1


1. Peel your shrimp, leaving the tails intact. Place them in a shallow dish with the marinade and refrigerate for at least 4 hours. Stirring once.

2. In a small bowl, mix all your basting ingredients and whisk, set aside.

3. Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill. It will only take a few minutes to cook, but you need a good even fire.

4. Place each skewer on a HOT grill. Baste and close your grill. Cook for 2 (yes only two)minutes.

5. Turn your skewers and baste again. Close your lid and cook for an aditional 2 minutes.

6. Your shrimp should be deep pink with golden edges and charred tails.

7. Don't over cook them…they will get tough.

8. Do not baste with your marinade. Discard marinade.

9. I stirfried some veggies and served this with a fresh fruit salad. Last hoorah for summer (down here in Florida, it is summer much longer)

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