2 Tbsp. Worchestershire sauce
4 tsp. seafood seasoning (such as Old Bay)
2 tsp. lemon pepper
1 tsp. dried basil
4 cloves garlic, pressed or finely minced
1/2 C. vegetable oil
1 lb. medium raw shrim, peeled and deveined
non-stick aluminum foil
Combine all ingredients except shrimp, whisking until thickened. Reserve 1/2 of the marinade for basting. Add shrimp to remaining marinade. Cover and refrigerate 30 min. Drain shrimp; discard marinade. Heat grill to medium-high. Make drainage holes in a sheet of aluminum foil with a fork. Place on grill rack with non-stick side toward food. Arrange shrimp on top. Grill 2-3 min. Turn shrimp and baste with reserved marinade. Grill 2-3 minutes longer or until shrimp are firm and pink.
These spicy shrimp are teeming with flavor. Try serving with a cool, sweeter side for balance.
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