- 4 pounds [1.8 kg] raw medium-size shrimps, shelled
- A little butter [or to taste]
Garlic Marinade
- 1/2 cup [125 mL] vegetable oil
- 2 teaspoons [10 mL] seasoned salt
- 1 teaspoon [5 mL] lemon pepper
- 4 garlic cloves, minced
- 2 cups [500 mL] Mexican-style salsa
- 1 cup [250 mL] vinegar
- 1/4 cup [60 mL] Worcestershire sauce
- 1 teaspoon [5 mL] coriander seeds
- 1 cup [250 mL] minced parsley
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- Into a bowl, mix together all marinade ingredients [vegetable oil, seasoned salt, lemon pepper, garlic, salsa, vinegar, Worcestershire sauce, coriander seeds and parsley].
- Stir in shrimps.
- Cover and refrigerate for 1 to 2 hours.
- Remove shrimps from marinade; drain lightly, reserving both, shrimps and marinade separately.
- Thread shrimps onto metal skewers.
- Barbecue, brushing shrimps with marinade; turn skewers once.
- Barbecue until shrimps turn pink.
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