- 1 tablespoon olive oil
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons lemon juice
- 1 garlic clove, thinly sliced
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 pound uncooked large shrimp, peeled and deveined
In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.
Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Yield: about 2-1/2 dozen.
To avoid rubbery shrimp (the biggest pitfall with these little guys is overcooking), watch for signs they are done—the flesh will turn pink and firm. They’ll keep cooking for a minute or two outside the oven.
With “no silverware needed” recipes such as this one, tail-on shrimp work best.