4/5
(1 Votes)
Ingredients
- 2 lbs jumbo shrimp
- 2 – 4 cloves of garlic minced
- 1 t. salt
- ¼ c minced parsley
- 1 cup high quality olive oil
- 1 – 2 t. lemon juice
Preparation
Step 1
With scissors, cut shrimp shells up the back and remove the vein, but do not remove the shell (I also cook them without the shell on skewers and it works fine too). Place in shallow glass dish. Crush garlic into salt and parsley. Combine with olive oil and lemon juice and pour over the shrimp. Marinate in the refrigerator for two hours.
Place shrimp in hinged grill basket (if using skewers omit this) and barbeque over a low fire 4 or 5 minutes, turning once. I Serve in their shells with Fettuccine Alfredo and grilled tomatoes or eggplant.
Variation: For an alternative marinade, combine ⅓ c of each soy sauce, dry sherry and peanut oil. Stir in grated fresh ginger and minced garlic to taste. Serve with fried rice.