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Grilled Marinated Shrimp

Reviewed: Apr. 26, 2013
This marinade is wonderful, but I did make some personal preference changes.. I only used 1/3 cup olive oil, and added 3 more cloves of garlic (can there be too much garlic...nope!) and subbed ketchup for the tomato paste. I marinated for one hour and the shrimp was already starting to 'cook' from the acid in the lemon juice. The biggest difference was that I poured the shrimp with all the marinade directly into a large saute pan over medium heat. I turned the shrimp after 2 minutes and sauteed just two minutes more. The outcome was delicious! The 'sauce' of the marinade was fabulous served over the accompanying jasmine rice. Yummy!
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