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Prep Time: 1 Minutes Cook Time: 8 Minutes |
Ready In: 9 Minutes Servings: 2 |
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We love this quick, easy recipe that I found and 'tweaked' from Betty Crocker's Barbecue Cookbook. The recipe says it serves 6 people but my husband and I wipe out a pound of this shrimp so I'm saying it serves two. Prep time includes marinating time. Ingredients:
1 lb large raw shrimp, peeled |
1/2 cup dry white wine or 1/2 cup chicken broth |
1 tablespoon parsley, chopped |
1 tablespoon oil |
1 teaspoon dried basil |
1/2 teaspoon salt |
1 bay leaf, crushed |
1 lemon, thinly sliced,divided |
Directions:
1. Devein shrimp by making a shallow cut lengthwise along the outside curve.
2. Remove sand vein.
3. Press each shrimp flat into a butterfly shape.
4. Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp.
5. Cover and refrigerate at least 1 hour.
6. Remove shrimp and reserve marinade.
7. Arrange shrimp in a lightly greased hinged wire grill basket.
8. Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink.
9. Garnish with remaining lemon slices.
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