Title: Shrimps Pacifica
Categories: Entree Seafood
Yield: 4 Servings
| 1 | lb | Large raw shrimp in shell |
| 1/2 | c | Peanut oil or salad oil |
| 1/2 | c | Lemon juice |
| 1 | ts | Italian seasoning |
| 1 | ts | Seasoned salt |
| 1/2 | ts | Seasoned pepper |
| 2 | tb | Brown sugar |
| 1 | ts | Soy sauce |
| 1/4 | c | Green onions, thinly sliced |
Wash shrimps under cold running water; remove feelers but do not shell;
drain on paper toweling. Place in medium size bowl. Stir peanut oil or
salad oil, lemon juice, Italian seasoning, and seasoned salt and pepper
together. Pour over shrimp and let stand for about 30 minutes -- stirring
frequently. I prefer to let them stay in the marinade overnight in the
frig. Lift shrimp from the marinade about 1/2 hour before barbecuing and
let them drain. Place on grill about 6 inches from hot coals. Brush with
marinade. Grill, turning once and brushing with marinade. Takes about 6
minutes per side or until pink. Pour remaining marinade into a small
saucepan, stir in brown sugar and soy sauce. Heat to boiling, then stir in
green onions. Serve separately as a dip for shrimp. Have plenty of napkins
or damp washcloths. I use shrimp that is 12-16 per lb. I figure about 4 per
person -- but sometimes for big eaters 6 per person. I then make an extra
half of recipe of the marinade.