Preparation / Directions:
Wash shrimps under cold running water; remove feelers but do not shell; drain on paper toweling. Place in medium size bowl. Stir peanut oil or salad oil, lemon juice, Italian seasoning, and seasoned salt and pepper together. Pour over shrimp and let stand for about 30 minutes -- stirring frequently.
I prefer to let them stay in the marinade overnight in the frig. Lift shrimp from the marinade about 1/2 hour before barbecuing and let them drain. Place on grill about 6 inches from hot coals. Brush with marinade.
Grill, turning once and brushing with marinade. Takes about 6 minutes per side or until pink. Pour remaining marinade into a small saucepan, stir in brown sugar and soy sauce. Heat to boiling, then stir in green onions. Serve separately as a dip for shrimp.
Have plenty of napkins or damp washcloths. I use shrimp that is 12-16 per lb.
I figure about 4 per person -- but sometimes for big eaters 6 per person. I then make an extra half of recipe of the marinade.
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