- 2 pounds [1 kg] fresh, unpeeled large shrimps
- 1/2 cup [125 mL] vegetable oil
- 1/2 cup [125 mL] lemon juice
- 1/4 cup [60 mL] soy sauce
- 3 tablespoons [45 mL] freshly finely chopped parsley
- 2 tablespoons [30 mL] finely chopped onion
- 1 garlic clove, crushed
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
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- Peel shrimps and remove veins; arrange shrimps into a large, shallow dish.
- Well mix together vegetable oil, lemon juice, soy sauce, parsley, onion, garlic clove, salt and pepper; pour over shrimps.
- Cover and refrigerate for 2 to 3 hours, stirring from time to time.
- Remove shrimps from marinade; thread shrimps onto skewers.
- Barbecue shrimps over medium charcoals for 3 to 4 minutes on each side, until done.
- Remove shrimps from skewers; arrange onto a serving dish.
- Serve shrimps, with toothpicks.
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