Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.
Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.
Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired.
I made this last night and did not care for it. My husband said that it was good, but he didn't rave like he usually does if he really likes something. I think that salt and at least a little fat needed to be added--like olive oil. We love grilled shrimp, but not this recipe so much.
You have to be a fan of liquid smoke and steak sauce for this one. I backed off on the steak sauce secret ingredient and still...the shrimp tasted not of lemon, but of steak sauce...there are other far better recipes than this one.
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