Spicy Grilled Shrimp

By Molly O’Neill

Published May 6, 1995

Total Time
10 minutes, plus refrigeration overnight
Rating
4(18)
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Ingredients

Yield:Twenty servings

  • 1 ½ cups olive oil

  • ¾ cup fresh lemon juice

  • 9 large cloves garlic, peeled and minced

  • 1 ½ teaspoons freshly ground pepper

  • ¼ cup Tabasco sauce

  • 10 pounds jumbo shrimp, in the shell

  • Kosher salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

2 grams carbs; 365 milligrams cholesterol; 342 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 599 milligrams sodium; 46 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk the oil, lemon juice, garlic, pepper and Tabasco sauce. Divide between 2 large bowls. Place half of the shrimp in each bowl and toss with the marinade. Refrigerate overnight. Preheat a grill or broiler. Grill or broil the shrimp until just cooked through, about 1 ½ minutes on each side. Season with salt.

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4 out of 5
18 user ratings
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anne

delicious

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