INGREDIENTS
1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lemon juice
1 garlic clove, thinly sliced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
DIRECTIONS
In a large resealable plastic bag, combine the first eight ingredients. Add
shrimp; seal bag and turn to coat. Refrigerate for 2 hours.
Drain shrimp, discarding marinade. Place shrimp on an ungreased baking
sheet. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn
pink. Yield: about 2-1/2 dozen.
Kitchen Tips
To avoid rubbery shrimp (the biggest pitfall with these little guys is
overcooking), watch for signs they are done—the flesh will turn pink and
firm. They’ll keep cooking for a minute or two outside the oven.
With “no silverware needed” recipes such as this one, tail-on shrimp work
best.
ENJOU
