- 1 pound SeaMazz large (U-15) easy-peel shrimp, thawed Vegetable oil cooking spray
- 1 tablespoon fresh lime juice
- 1/4 cup sherry
- 1/4 cup olive oil
- 1/4 cup prepared teriyaki sauce
Peel, rinse and drain shrimp, then place in a resealable plastic bag.
To prepare the marinade, combine all ingredients in a glass bowl or measuring cup. Pour over the shrimp, seal the bag and refrigerate for at least 2 hours or overnight.
One hour before grilling, start soaking wooden skewers.
When ready to cook, thread shrimp on the skewers, leaving a little space between each shrimp. Place skewers in a grill basket sprayed with cooking spray.
Grill over high heat for about 5 minutes on each side, or until just cooked through. Serve hot or cold. Makes 2-3 servings.
Tip: This recipe works wonderfully with larger U-8 or U-6 shrimp, where available. Adjust your cooking times accordingly.