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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy! Ingredients:
2 tablespoons white sugar |
2 tablespoons lemon pepper seasoning |
1 tablespoon minced fresh parsley |
2 tablespoons finely minced garlic |
1 tablespoon oyster sauce |
1 cup mayonnaise |
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on |
12 (10 inch) wooden skewers |
Directions:
1. In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
2. Preheat a grill for medium-high heat. Soak skewers in water.
3. Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.
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