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|Ron's Grilled Shrimp|
"This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you do not have a grill basket, thread shrimp onto steel or soaked wood skewers. When the usage of skewers, ensure to show them over once in the course of cooking."
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 2 tablespoons purple wine vinegar
- 2 tablespoons finely chopped clean cilantro
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped clean basil
- 1/four teaspoon salt
- 1/four teaspoon pepper
- 1 tablespoon minced garlic
- half of teaspoon crushed purple pepper
- 2 kilos jumbo shrimp, peeled and deveined
|Prep : 15M||Cook : 4M||Ready in : 2H21M|
- Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and overwhelmed purple pepper; blend very well.
- Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing every so often.
- Preheat grill for medium-excessive warmth.
- Place shrimp in a grill basket. Grill shrimp till purple at the outside and opaque within the center, 5 to six minutes. Stirring often all through cooking.
- Reynolds® Aluminum foil can be used to maintain meals moist, cook it evenly, and make clean-up less complicated.
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