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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Leigh Vickery of Tyler, Texas, writes: Even though my weeknights are mostly filled with baseball and soccer practice and helping my kids with their homework, family time at the dinner table is still important to me. To avoid the trap of fast-food restaurants on hectic nights, I keep plenty of recipes on hand that don't take too much time to pull together. Ingredients:
1/2 cup olive oil |
1/2 cup finely chopped fresh basil |
4 garlic cloves, crushed |
2 tablespoons white wine vinegar |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons hot pepper sauce |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
36 uncooked large shrimp, peeled, deveined (about 2 pounds) |
Directions:
1. Whisk first 8 ingredients in small bowl.
2. Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
3. Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.
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