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Ingredients
- MARINADE:
- Germantown Commissary Barbecued Shrimp
- Reynolds Wrap Release Non-Stick Foil
- 1/4 1/4
- cup vegetable oil
- 1/4 1/4
- cup lemon juice
- 1 1
- teaspoon salt
- 1/2 1/2
- teaspoon ground cumin
- 1/2 1/2
- teaspoon chili powder
- 1/4 1/4
- teaspoon dried oregano
- 1/4 1/4
- teaspoon dried thyme
- INGREDIENTS:
- 1 1
- pound large raw shrimp, peeled and deveined
- 1/4 1/4
- cup Germantown Commissary Barbecue Sauce or your favorite barbecue sauce
Preparation
Step 1
COMBINE Marinade ingredients in a medium bowl. Cover with foil and marinate in refrigerator 30 minutes, stirring occasionally.
PREHEAT grill to high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork.
PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place shrimp in a single layer on foil. Brush with barbecue sauce.
GRILL 2 to 3 minutes; turn with tongs. Brush with barbecue sauce. CONTINUE GRILLING 2 to 3 minutes or until shrimp are firm with a few lightly browned edges.
This recipe is from Germantown Commissary, Memphis, Tennessee.