Shrimp on the Barbi (gotta use an Australian accent)

This recipe, Shrimp on the Barbi (gotta use an Australian accent) is from Diabetic Connect.  ONCE you peel and devein the shrimp, leaving the tail intact.  Serve with brown rice and a salad or veggies and fresh fruit salad.

Shrimp on the Barbi (gotta use an Australian accent) Recipe

Shrimp on the Barbi

36 Raw Large Shrimp with tails (peeled and deveined)

Marinade:   ½ cup Teriyaki sauce (low in sodium)

¼ tsp. ground ginger

¼ tsp. nutmeg

¼ cup fresh parsley

3 Tbsp.  Agave Nectar

Basting Sauce:   ¼ cup Teriyaki sauce

Fresh juice from one (1) lemon

4 tsp. Agave Nectar

1 Tbsp. canola oil

Peel your shrimp, leaving the tails intact.  Place them in a shallow dish with the marinade and refrigerate for at least 4 hours.  Stirring once.

In a small bowl, mix all your basting ingredients and whisk, set aside.

Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill.  It will only take a few minutes to cook, but you need a good even fire.

Place each skewer on a HOT grill.  Baste and close your grill.  Cook for 2 minutes.  Turn your skewers and baste again.  Close your lid and cook for an additional 2 minutes.

Your shrimp should be DEEP PINK WITH GOLDEN EDGES AND CHARRED TAILS.  Don’t  over cook them….they will get tough.

DO NOT BASTE WITH YOUR MARINADE.  DISCARD MARINADE.

 

(Recipe for Shrimp on the Barbi (gotta use as Australian accent) came from Diabetic Connect, 2014)