Lemon Barbecued Shrimp
This recipe using fresh Gulf shrimp was contributed by Travis County Extension Office home economist Linda Waggoner.
2 1/2 pounds unpeeled large shrimp
1/2 cup fresh lemon juice
1/4 cup reduced calorie Italian salad dressing
1/4 cup water
1/4 cup soy sauce
3 tablespoons minced fresh garlic
3 tablespoons minced onion
1 clove garlic, crushed
1/2 teaspoon black pepper
Peel and devein shrimp, then place in a large shallow glass baking dish. Combine remaining ingredients in a jar, cover tightly, and shake vigorously. Pour 3-4 of the mixture over shrimp, reserving remainder for later use. Cover shrimp and refrigerate for 4 hours.
Remove shrimp from marinade and thread onto skewers. Grill 5 to 6 inches from heat for 3 to 4 minutes per side, basting frequently with reserved marinade.
Serves 6
This recipe first appeared in our Texas Barbecue book.