Ingredients Jump to Instructions ↓

  1. 1/2 cup HOT Garlic Paste

  2. 1 Tbsp. Minced Garlic

  3. 1/2 cup Fresh Minced Ginger

  4. 1 cup SWEET Garlic Paste

  5. 2 cups Honey

  6. 2 cups Fresh Lemon Juice

  7. 1 quart Canola Oil

  8. 1 tsp. Fresh Ground Black Pepper

  9. 2 tsp. Kosher Salt

  10. 5 pounds Peeled & De-veined Shrimp (16 to 20 count) Recipe can be cut in half very easily for small party or entertaining

Instructions Jump to Ingredients ↑

  1. Mix all ingredients well except for oil.

  2. Whisk briskly or use blender while slowly adding the oil.

  3. Reserve 1 to 1-1/2 cups of marinade to baste shrimp while they are grilling 4. Use the rest for marinating the shrimp. After shrimp have marinated for two (2) days, remove them and skewer them onto metal skewers or just grill them loose. Place on medium hot grill and Baste them occasionally with saved marinade. DO NOT OVERCOOK Turn skewers after 4 to 5 minutes (10 minutes total cook time) or with loose shrimp, 3 to 4 minutes per side. Serve with any leftover reserved marinade as a dip. NOTE: Use outdoor grill as these really smoke up a house while grilling or broiling.


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