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Carolina Grilled Shrimp

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep time 20 mins
Soak time 30 mins
Chill time 20 mins
Grill time 6 mins
Yield Makes 4 appetizer servings

Ingredients

  • 4 (12-inch) wooden skewers
  • 1 pound unpeeled, jumbo raw shrimp (16/20 count)
  • 2 tablespoons olive oil
  • 1/4 cup chili sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground red pepper

How to Make It

  1. Soak wooden skewers in water 30 minutes.

  2. Peel shrimp; devein, if desired. Thread shrimp onto skewers. Place in a 13- x 9-inch baking dish.

  3. Whisk together olive oil and next 5 ingredients in a bowl; pour over shrimp. Cover and chill 20 minutes. Remove shrimp from marinade, discarding marinade.

  4. Preheat grill to 350° to 400° (medium-high). Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.