Description
This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you’re not in Hawaii or near a beach. It’s a easy way to prepare a shrimp dish that’s ‘ono’ (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on – depending on how fast I want people to eat ‘um up! Aloha from Hawaii!!! Enjoy!
Ingredients
- 2 tablespoons white sugar
- 2 tablespoons lemon pepper seasoning
- 1 tablespoon minced fresh parsley
- 2 tablespoons finely minced garlic
- 1 tablespoon oyster sauce
- 1 cup mayonnaise
- 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
- 12 (10 inch) wooden skewers
Instructions
- In a large bowl
- or large zip-top bag
- mix together the sugar
- lemon pepper
- parsley
- garlic
- oyster sauce
- and mayonnaise. Add the shrimp
- and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
- Preheat a grill for medium-high heat. Soak skewers in water.
- Thread shrimp onto skewers
- and grill until they are pink and firm
- 2 to 3 minutes per side.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 1 hr 20 mins
Servings: 6