Charcoal Grilled Shrimp
|Large shrimp||2 Pound, shelled and deveined (Fresh / Frozen)|
|Olive oil/Cooking oil||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Finely snipped parsley||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Dill weed||1 Teaspoon|
Thaw shrimp, if frozen.
Combine oil, onion, wine, lemon juice, parsley, Worcestershire, dillweed, and salt.
Place shrimp in plastic bag set in deep bowl.
Pour marinade mixture over shrimp.
Marinate 3 to 4 hours in the refrigerator.
Drain shrimp, reserving marinade.
Place shrimp in well-greased wire grill basket or on 24x18-inch piece of heavy-duty foil.
Grill over hot coals for 15 to 20 minutes, turning basket or individual shrimp often and basting with marinade.