Spicy Grilled Shrimp

• Reynolds Wrap Non-Stick Aluminum Foil
• 1/4 cup fresh lemon juice
• 2 tablespoons LEA & PERRINS Worcestershire Sauce
• 4 teaspoons seafood seasoning
• 2 teaspoons lemon pepper
• 1 teaspoon dried basil
• 4 cloves garlic, minced
• 1/2 cup vegetable oil
• 1 pound medium raw shrimp, peeled and deveined

1. Step 1: COMBINE Lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic.
2. Gradually add oil, stirring mixture until thickened.
3. Reserve half of marinade for basting.
4. Add shrimp to remaining marinade; stir to coat evenly.
5. Cover shrimp and refrigerate 30 minutes.
6. Drain shrimp; discard marinade.
7. Step 2: HEAT grill to medium-high (400 to 450F).
8. Cut slits in a sheet of Reynolds Wrap Non-stick Aluminum Foil.
9. Place on grill rack with non-stick side toward food.
10. Arrange shrimp on top
11. Step 3: GRILL uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.
12. Step 4: REMOVE shrimp from aluminum foil sheet; allow remaining juices to cool before handling foil.

aluminum foil, lemon juice, worcestershire sauce, seafood seasoning, lemon pepper, basil, garlic, vegetable oil, shrimp

Taken from www.kraftrecipes.com/recipes/spicy-grilled-shrimp-182335.aspx (may not work)