Shrimp. Who doesn't love shrimp? I feel like I should throw in a Forrest Gump quote right there. Anyway, our family fights over it. There is no such thing as too much shrimp in a recipe at this house.
That said, not all shrimp are equal. What I wouldn't give for some lime shrimp from Brad's in Pismo Beach. This was not a bad recipe. I just wouldn't call it a great recipe. It wasn't very special.
- 1 Tbsp olive oil
- 1 1/2 tsp brown sugar
- 1 1/2 tsp lemon juice
- 1 garlic clove, thinly sliced
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/4 tsp pepper
- 1 lb uncooked large shrimp, peeled and deveined
In a large resealable plastic bag, combine the first 8 ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.
Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 inches from heat for 3-4 minutes on each side or until shrimp turn pink.
NOTES: I was a little worried about marinating the shrimp for so long in the lemon juice (fish left too long in citrus can "cook" the fish), but it seemed fine. In reality, there wasn't that much lemon juice compared to the olive oil and other ingredients. That's probably what helped.
NOTES: I was a little worried about marinating the shrimp for so long in the lemon juice (fish left too long in citrus can "cook" the fish), but it seemed fine. In reality, there wasn't that much lemon juice compared to the olive oil and other ingredients. That's probably what helped.
Makes about 2 1/2 dozen
Prep Time: 15 minutes + marinating
Total Time: 2 hours 15 minutes
Recipe from Taste of Home
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