Grilled Shrimp Scampi
|Jumbo shrimp/Prawns||1 Kilogram|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm)|
|Fresh ground black pepper||To Taste|
|Lime juice||4 Tablespoon|
|Melted butter||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Tabasco sauce||1⁄4 Teaspoon|
Using a sharp knife, split each shrimp on underside down to tail taking care not to cut the meat.
Put the rest of the ingredients in a bowl along with the shrimp and stir well to coat.
Cover and refrigerate at least 2 hours so that the shrimps absorb the flavours well.
Push onto skewers and grill 6 inches from heat over a low charcoal fire turning frequently.