Hawaiian Beach Shrimp

This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy!

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons lemon pepper seasoning
• 1 tablespoon minced fresh parsley
• 2 tablespoons finely minced garlic
• 1 tablespoon oyster sauce
• 1 cup mayonnaise
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 12 (10 inch) wooden skewers

Steps

1. In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
2. Preheat a grill for medium-high heat. Soak skewers in water.
3. Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.