Spicy Grilled Shrimp

By mamacasma

Ingredients

• Reynolds Wrap® Non-stick Foil
• 1/4 1/4
• cup fresh lemon juice
• 2 2
• tablespoons Worcestershire sauce
• 4 4
• teaspoons seafood seasoning
• 2 2
• teaspoons lemon pepper
• 1 1
• teaspoon dried basil
• 4 4
• cloves garlic, minced
• 1/2 1/2
• cup vegetable oil
• 1 1
• pound medium raw shrimp, peeled and deveined

Details

Servings 4

Preparation

Step 1

Combine all ingredients except shrimp, whisking until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade; stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp; discard marinade.

HEAT grill to medium-high (400° to 450°F). Cut slits in a sheet of Reynolds Wrap Non-stick Foil*. Place on grill rack with non-stick side toward food. Arrange shrimp on top.

GRILL uncovered 2 to 3 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.

REMOVE shrimp from foil sheet; allow remaining juices to cool before handling foil.

THE REYNOLDS KITCHENS TIP:
Food won't stick to the grill with Reynolds Wrap® Non-stick Foil: To easily cut slits in non-stick foil, place a sheet of foil over the rack of the cold grill, a broiler pan or cooling rack; cut slits in the openings with a sharp knife. Place the sheet of foil on a preheated grill so foods won't fall through or stick to the grill rack. Clean-up will be a snap.