Yield: 4 servings
Prep Time: 10 min + chill time
Cook Time: 5 min
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice
2 cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons worcestershire sauce
1 teaspoon Tabasco sauce
salt and pepper to taste
24 large shrimp, peeled and de-veined
lime wedges for garnish
1. Mix together olive oil, lime juice and seasonings in a medium-sized bowl.
2. Add the raw shrimp to the marinade and refrigerate, covered, for about 2 to 3 hours.
3. Remove from the marinade and grill over hot coals for 4 to 5 minutes, or until done. The shrimp may also be broiled. This takes about 8 minutes.
4. Serve on a platter with lime wedges.
*If preparing this recipe as gluten-free, just be sure to use a brand of worcestershire sauce that is known to be GF.
Source: RecipeGirl.com (Adapted from The Black Dog Summer on the Vineyard Cookbook)