1 lb Large raw shrimp in shell
1/2 c  Peanut oil or salad oil
1/2 c  Lemon juice
1 ts Italian seasoning
1 ts Seasoned salt
1/2 ts Seasoned pepper
2 tb Brown sugar1 ts Soy sauce
1/4 c  Green onions, thinly sliced

Wash shrimps under cold running water; remove feelers but do not
   shell; drain on paper toweling.  Place in medium size bowl. Stir
   peanut oil or salad oil, lemon juice, Italian seasoning, and seasoned
   salt and pepper together.  Pour over shrimp and let stand for about
   30 minutes -- stirring frequently.  I prefer to let them stay in the
   marinade overnight in the frig. Lift shrimp from the marinade about
   1/2 hour before barbecuing and let them drain. Place on grill about 6
   inches from hot coals. Brush with marinade.  Grill, turning once and
   brushing with marinade. Takes about 6 minutes per side or until pink.
   Pour remaining marinade into a small saucepan, stir in brown sugar
   and soy sauce. Heat to boiling, then stir in green onions. Serve
   separately as a dip for shrimp. Have plenty of napkins or damp
   washcloths.  I use shrimp that is 12-16 per lb. I figure about 4 per
   person -- but sometimes for big eaters 6 per person. I then make an
   extra half of recipe of the marinade.

» Calamari (Stuffed Squid)
» New Orleans Seafood Stew
» Red Lobster's Clam Chowder
» Lobster Mornay
» Steamed Blue Crabs
» Bacon-Wrapped Stuffed Shrimp
» Crab Cakes
» Shrimps Pacifica
» Deep Fried Oysters
» Cayenne Shrimp
» Shark Steak
» Crab Meat Imperial
» Shrimp adobo
» Crab Gumbo
» Jumbo Fiesta Shrimp