Name: Kabob-It Shrimp

Ingredients:

• 40 medium large shrimp
• 3 teaspoons garlic powder
• 2 teaspoons lime juice
• 1/2 teaspoon black pepper
• 3 tbsp oil

Instructions:

• Shell and de-vein shrimp
• Mix garlic powder, lime juice, pepper, and oil together - it looks bad
• Skewer shrimp (5 per skewer)
• Brush mixture on both sides of shrimp
• Cook shrimp for 15 minutes

Comments: 10/26/2011 - Shelling and de-veining shrimp is a slow process. 52 shrimp took 1 hr 9 minutes. Doug does not like shrimp
10/17/2020 - I used a full tablespoon of lime juice. The spice mixture was very thick and dripped off the shrimp. Maybe I should have used more oil and less spices. For the shrimp I used a 1-lb bag of Giant brand large raw shrimp. It contained 40 shrimp and pieces of 5 more. They were peeled and deveined so it was much easier than using fresh shrimp. It tasted fine.
12/17/2020 - I used 24 of Giant’s frozen jumbo shrimp (21-26/lb). They had to be thawed over night, shelled, and de-veined. The sauce was 4 tablespoons of oil, 2 teaspoons of garlic powder, 2 teaspoons of lime juice, and 1/2 teaspoon of black pepper.

Source: Part from kabob-it book, part from Internet recipes, part invention

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