Saturday, April 25, 2009
This is another recipe courtesy of my MiL (Marinating MiL? The MiL who marinades? hmmm...)
It's quite the quick and tasty treat, especially when grilled with some mushrooms. It was a rather nice recipe to break out the hibachi for the first time this year.
The only problem with using a hibachi is that they're such a pain to get lit it almost seems like a travesty to not use it for as much as possible while it's going.
Cue the s'mores and my healthy lemon pepper shrimp dinner soon turned into a rather disappointing calorie count for the day.
Nonetheless, this recipe is outstanding. Nice tanginess, a good deal of spice, but not too much.
I added a tablespoon of Dijon mustard.
It was yummy.
Lemon-Pepper Shrimp Marinade
1/2 cup lemon juice
1 tablespoone extra virgin olive oil
1 tablespoon fresh ground black pepper
1 teaspoon white pepper
4 teaspoons rosemary
2 teaspoons Worcestershire sauce
Mix and let shrimp marinate for at least one hour. Grill. Devour.