Grilled Shrimp

• 1/4 c. soy sauce
• 1/2 c. lime juice
• 4 cloves chopped garlic
• red pepper flakes
• 1/4 c. oil
• salt & pepper
• 3 chopped scallions
• 1/2 c. chopped parsley or cilantro
• 1 T. sugar
• ~3 dozen 30/40 count raw shrimp, peeled with tails on
• 5 or 6 inch bamboo skewers, soaked in water

1. Thaw shrimp if frozen and let drain.
2. Mix all marinade ingredients in a a medium bowl, add shrimp and let sit for a half hour or more. Mix a few times.
3. Thread shrimp on to skewers, alll facing the same way for even cooking, leaving up to an inch at each end. About 4 shrimp per 5 or 6 inch skewer works well. (Longer skewers are fine but need more careful grilling to cook evenly). Grill over hot fire 3-4 minutes per side.
4. Optional: sprinkle with lime juice, garlic and oil mixture after grilling.

soy sauce, lime juice, garlic, red pepper, oil, salt, scallions, parsley, sugar, shrimp, bamboo skewers

Taken from www.epicurious.com/recipes/member/views/grilled-shrimp-52944701 (may not work)