Shrimp on the Barbi (gotta use an Australian accent)
By á-46587
•Calories - 155
•Carbohydrates - 2g
•Protein - 19g
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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