1 1⁄2 Pound, with heads removed and deveined, you may leave the shell and tail on. (Shrimp, Fresh Ones)
To Taste (I Use Sauce Made From Cayenne Peppers)
Extra virgin olive oil
1 Tablespoon (Enough To Coat Shrimp)
Place the fresh shrimp in a bowl for marinating. Sprinkle generously with onion salt and hot sauce. Pour olive oil over the shrimp. Use your hands to spread the marinade, so as to completely cover the shrimp. Cover with plastic wrap and refrigerate for about 4 hours for the flavors to soak into the shrimp. When ready to grill, have your grill at medium-high heat, and place shrimp on the grill. Cook for about 6 to 8 minutes, turning as needed, until shrimp is pink on the outside and white on the inside. Do not overcook. Place shrimp on a serving platter and serve immediately. I served mine with Grilled Summer Vegetables, Savory Cilantro Rice, melon salad, and iced tea. The shrimp are luscious, having a zesty Cajun-style twist! Enjoy!!! Love, Betty
If you are one of the many seafood lovers, you will simply relish this shrimp recipe. It’s tasty, easy and quick, thereby saving you precious hours in front of the stove, especially if you are on a rush. Betty’s jumbo shrimp recipe is a total winner, as it barely takes any minute to make. Watch the video recipe to learn more on this.