| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Shrimp |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Unpeeled large fresh shrimp |
| 3/4 |
c |
Beer |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Plus 1 tsp. Worcestershire sauce |
| 1 |
|
Garlic clove, minced |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Hot sauce |
INSTRUCTIONS
Peel and devein shrimp, leaving tails intact. Combine beer and remaining
ingredients in a large shallow dish; add shrimp, stirring gently to coat.
Cover and marinate in refrigerator 2 to 3 hours, stirring occasionally.
Drain shrimp, discarding marinade. Thread neck and tail of each shrimp onto
six 14-inch skewers so shrimp will lie flat; place skewers on a lightly
greased rack of a broiler pan. Broil 5 1/2 inches from heat (with electric
oven door partially opened) 3 minutes; turn and broil an additional 1 to 2
minutes or until shrimp turn pink.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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