Shrimp Marinated (Grilled or Broiled)
Woman's Day Magazine
- 1/2 cup olive oil
- 3 Tbsp lemon juice
- 2 med. cloves garlic, crushed
- 1 Tbsp finely chopped parsley (or dried)
- 1 tsp. salt
- 24 jumbo shrimp (1 1/2 lbs.) shells intact
Whisk marinade ingredients in large bowl til well blended. With scissors, cut shrimp shells down back to tail end. (Leave shells on) Snip or cut through meat covering black vein. Pull or rinse vein. Cover with marinade and refrigerate at least 1 hr. or up to 4 hrs. Remove shrimp with slotted spoon. Reserve marinade for basting.
To Grill: Place shrimp in lightly oiled hinged basket. Grill 4 to 6 inches above hot coals 2-3 minutes per side, basting once, until shrimp are pink and barely opaque to center.
To Broil: Place shrimp on broiler pan rack. Broil 4- 6 inches from heat source as directed.
199 cal. per serving