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Categories:Viewed: 67 - Published at: 6 years ago
Ingredients
- 4 lb. fresh shrimp
- 3/4 c. canola oil
- 2 Tbsp. olive oil
- 2 Tbsp. fresh chopped parsley
- 1 1/2 tsp. thyme
- 1 1/2 tsp. basil
- 1 1/2 tsp. oregano
- 1/2 tsp. salt
- 2 Tbsp. minced garlic
- 1 Tbsp. lemon juice
- 1/4 c. Tabasco sauce
Method
- Cook and peel shrimp.
- Combine all remaining ingredients and pour over shrimp.
- Cover and refrigerate for at least 8 hours. (This works well sealed in a 2-gallon Ziploc bag.)
- Stir occasionally to insure all shrimp are well coated.
- Before serving, pour shrimp into a colander to drain marinade, but do not rinse shrimp.
- Leftover shrimp can be stored in refrigerator for up to 3 days (but you won't have any left!).
