Ingredients
- Aluminum Foil by Reynolds Wrap® that resists sticking
- A quarter cup of freshly squeezed lemon juice
- Two tablespoons of Worcestershire sauce for depth of flavor
- Four teaspoons of seafood seasoning to enhance taste
- Two teaspoons of zesty lemon pepper
- A hint of dried basil, just a teaspoon
- Four cloves of garlic, finely minced
- Half a cup of vegetable oil for cooking
- One pound of medium-sized raw shrimp, carefully peeled and deveined
Step 1
Mix together a zesty blend of lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, fresh basil, and minced garlic. Slowly drizzle in oil while stirring until the mixture thickens to a marinade consistency. Set aside half of the marinade for later basting. Coat the shrimp in the remaining marinade, ensuring they are evenly covered, then chill in the refrigerator for about 30 minutes to allow the flavors to infuse. After marinating, drain the shrimp and discard the excess marinade.
Step 2
Preheat the grill to a medium-high temperature (around 400 to 450 degrees F). Prepare a sheet of Reynolds Wrap® Nonstick Aluminum Foil by cutting slits into it. Place the foil on the grill rack with the nonstick side facing the food. Arrange the marinated shrimp on top of the foil.
Step 3
Grill the shrimp uncovered for approximately 4 to 6 minutes, flipping them over once and basting with the reserved marinade, until they turn firm and pink in color.
Step 4
Once the shrimp are cooked, carefully remove them from the foil and let the remaining juices cool before handling the foil.
Extra Tips & Suggestions
- 1. Keep your shrimp fresh by storing them in a resealable plastic bag in the coldest part of your refrigerator. Make sure to use them within 2 days for optimal flavor.
- 2. If you're planning to marinate your shrimp before grilling, store them in the marinade in the refrigerator for at least 30 minutes to let the flavors infuse. Be sure to cover the container with plastic wrap or a lid for maximum flavor absorption.
