2½pounds (20 per pound)large shrimp,peeled & deveined
Instructions
PREPARE THE SAUCE:
Mash the green onions and garlic in a bowl. Stir in remaining sauce ingredients. Chill, covered with plastic wrap, for 1 to 24 hours. The flavor is best after 24 hours. You may store in the refrigerator for up to 2 weeks.
PREPARE THE SHRIMP:
Mix the olive oil and remaining ingredients (except shrimp) in a bowl (or put in large zip baggie). Add the shrimp and toss to coat. Marinate, covered, in the refrigerator for 30 minutes.
GRILLING:
Preheat a grill or a heavy skillet. Brush the grill rack with additional olive oil and arrange the shrimp on the rack (or place on kebabs). Grill over hot coals for 1 to 2 minutes per side or just until barely opaque in the center. Arrange on a heated platter and serve with the sauce. You may also serve chilled.
Notes
*If you're preparing this recipe as gluten-free, just be sure to use brands of worcestershire, ketchup, mustard and mayonnaise that are known to be GF.