Yield: 3 Dozens
|2 pounds||Unpeeled large fresh shrimp|
|½ cup||Lemon juice|
|½ cup||Vegetable oil|
|¼ cup||Soy sauce|
|3 tablespoons||Fresh parsley; chopped|
|2 tablespoons||Onion; finely chopped|
|1||Clove garlic; minced|
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