| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Appetizers, Fish, Holiday | 3 | Dozens | |
INGREDIENTS
| 2 | lb | Unpeeled large fresh shrimp |
| 1/2 | c | Lemon juice |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Soy sauce |
| 3 | tb | Fresh parsley; chopped |
| 2 | tb | Onion; finely chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | Clove garlic; minced |
INSTRUCTIONS
NORMA WRENN Peel shrimp, and devein, if desired; set aside. Combine lemon juice and remaining ingredients except shrimp in a shallow dish; set aside. Arrange shrimp on 6-inch bamboo skewers, and place marinade, turning to coat. Cover and refrigetate 2 to 3 hours. Remove shrimp from marinade, reserving marinade. Place shrimp on rack of a lightly greased broiler pan. Broil 6 inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade. Serve hot or cold. Source: Southern Living 1991 Annual Recipes - Oxmoor House Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Dec 29, 97
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