SPICY GRILLED SHRIMP

By gammy

Ingredients

• 1/4 CUP FRESH LEMON JUICE
• 2 TABLESPOONS WORCESTERSHIRE SAUCE
• 4 TEASPOONS OLD BAY SEASONING
• 2 TEASPOONS LEMON PEPPER
• 1 TEASPOON DRIED BASIL
• 4 CLOVES GARLIC, MINCED
• 1/2 CUP VEGETABLE OIL
• 1 POUND MEDIUM RAW SHRIMP, PEELED AND DEVEINED

Preparation

Step 1

COMBINED ALL INGREDIENTS EXCEPT SHRIMP, WHISKING UNTIL THICKENED. RESERVE HALF OF MARINADE FOR BASTING. ADD SHRIMP TO REMAINING MARINADE. COVER AND REFRIGERATE 30 MINUTES. DRAIN SHRIMP; DISCARD MARINADE. HEAT GRILL TO MEDIUM-HIGH. MAKE DRAINAGE HOLES IN A SHEET OF REYNOLDS WRAP NON-STICK FOIL WITH A LARGE GRILLING FORK. PLACE ON GRILL RACK WITH NON-STICK SIDE TOWARD FOOD. ARRANGE SHRIMP ON TOP. GRILL 2 TO 3 MINUTES. TURN SHRIMP AND BASTE WITH RESERVED MARINADE. GRILL 2 TO 3 MINUTES LONGER OR UNTIL SHRIMP ARE FIRM AND PINK.