1 lb. fresh, large Gulf Shrimp, peeled and devined with tails on
5 large cloves garlic, chopped finely
1 T. dried red pepper flakes
2 T. fresh lemon juice
1/4 c. chopped fresh Italian parsley
3/4 c. extra virgin olive oil
Gallon size Ziplock bag
Long metal skewers for BBQ
Reynolds Release Foil
How to Prepare:
Place all of your ingredients in the ziplock bag. Toss to mix well. Marinate up to a day in your cooler or refrigerator. Cover grill with Reynolds Release Foil. Heat charcoal or gas grill on medium high heat. Skewer shrimp and place onto grill. Watch carefully and turn frequently for no more than 10 minutes total or until shrimp are pink in color. Serve with Zatarain's Rice Pilaf, if desired.
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Freeze a gallon (or 2 or 3) bottle of distilled/drinking water. It has more cooling power than a bag of ice and you can drink the water when it is melted. You also won't get melt water in your cooler mixing with raw packaged meat.