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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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âThis recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida,â writes Sandy Lutz from North Canton, Ohio. âI serve it as an entree with brown rice and a salad, but it could work as an appetizer, too.â Ingredients:
1/2 cup canola oil |
1/4 cup minced fresh parsley |
3 tablespoons chili sauce |
2 tablespoons cider vinegar |
1 tablespoon worcestershire sauce |
2 garlic cloves, minced |
1 teaspoon coarsely ground pepper |
1/2 teaspoon salt |
3/4 pound uncooked large shrimp, peeled and deveined |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade.
2. On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.
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