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!
- Serves: 12 persons
- 2tablespoons white sugar
- 2tablespoons lemon pepper seasoning
- 1tablespoon minced fresh parsley
- 2tablespoons finely minced garlic
- 1tablespoon oyster sauce
- 1cup mayonnaise
- 2pounds extra large shrimp (16-20), peeled and deveined, tail left on
- 12(10 inch) wooden skewers
Step 1In 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.
Step 2Preheat a grill for medium-high heat. Soak skewers in water.
Step 3Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.