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September 20th, 2004

Grilled Shrimp Marinade and Basting Sauce
By Flats Dude - (Capt. Gary Henderson)

Since I never measure anything (sign of a great chef) I hope this works, if not, sue me.

Grilled Shrimp Marinade and Basting Sauce

    2 LBS OF B.A.S. (BIG A**ED SHRIMP)
    3 LARGE LEMONS
    3 KEY LIMES (regular limes if you can't get key limes)
    ½ TO ¾ CUP OF DRY SHERRY WINE (NOT COOKING WINE)
    1 T. OF SEAFOOD SEASONING (LIKE OLD BAY OR WYE RIVER)
    SALT AND PEPPER TO TASTE
    1 BUNCH OF FINELY MINCED GREEN ONION (VERY FINE)
    1 T. OF DRY DILL WEED
    3 CLOVES OF FINELY MINCED GARLIC
    ½ STICK OF BUTTER (REAL STUFF)
    1 CUP OF PINEAPPLE JUICE (leave out for fish, if ya wanna)

Clean, shell and devein shrimp and place in a large glass mixing bowl. Squeeze lemons and limes into the shrimp along with all ingredients except the butter. Let stand for about 30 to 40 minutes, mixing shrimp about every 10 minutes.

Skewer the shrimp, alternating tails and heads to provide eveness. Save marinade to a small sauce pan, add butter and heat until butter is melted, cook for 10 minutes at low heat. (Basting sauce) Place shrimp on charcoal grill and brush with basting sauce. Turn every 30 to 45 SECONDS and re-baste. DO NOT OVER-COOK SHRIMP! ~ Flats Dude

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