Loch Ness Barbecued Shrimp

1. 1

   Fire up the outdoor grill- it will need to be hotter than a Chinese firecracker on the 4th of July!

2. 2

   Remove the scales and de-vein the monsters, leaving shell on their tail sections.

3. 3

   Butterfly the monsters from top.

4. 4

   Marinate the monsters in a mixture of soy sauce, Worcestershire sauce, and the juice from one lemon for no more than 30 minutes, turning occasionally.

5. 5

   Do not over-marinate, or the monsters will toughen.

6. 6

   Meanwhile, melt butter and blend with the juice from the second lemon.

7. 7

   Remove the monsters from marinade and place on the HOT grill.

8. 8

   If grill is not very hot, the monsters will stick (use foil if the grill will not sufficiently heat up).

9. 9

   Baste with butter/lemon juice mix.

10. 10

    Turn monsters once and baste again.

11. 11

    The monsters are done when they have lost translucence.

12. 12

    Serve bagpiping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.