Keeper Recipe: Carry Along Shrimp
This was our Father's Day appetizers as we finished grilling the steak and veggies and that burnt look is from the sugar and fat, which means it is carmelized and gooey good. The original recipe is from an old Sure Save recipe in the newspaper from Hari's Kitchen, dated March 16, 1997. The original chef is Chef Jason Ito from Royal Hawaiian Hotel.
It is called Carry Along Shrimp because you can bring this in a Ziploc to the beach and just throw it on the grill. I skewered them just to help with the grilling but the original recipe just grills the shrimp separately. It depends on the size of the shrimp.
- 2 - 3 lbs. shrimp, thawed (prefereably 16-20 per pound, but we used a smaller size and got about 45 shrimp)
- 1 c. mayonnaise
- 2 T. sugar
- 1 T. oyster sauce
- 2 T. finely minced garlic
- 2 T. lemon pepper seasoning
- 1 T. finely chopped parsley
- 1 T. rice vinegar or lemon juice
- Remove legs from shrimp. With a serrated knife, butterfly the shrimp through the shell and back. Do not cut completely through the body. The cut is basically to help get the sauce into the shrimp.
- Combine the rest of the ingredients and whisk to combine. Add the shrimp and massage the sauce into shrimp. The shrimp should be marinated for at least an hour.
- Grill and eat.