Lemon-Pepper Shrimp
Robin Saturday, April 25, 2009 at 3:31PM 
This is another recipe courtesy of my MiL (Marinating MiL? The MiL who marinades? hmmm...)
It's quite the quick and tasty treat, especially when grilled with some mushrooms. It was a rather nice recipe to break out the hibachi for the first time this year.
The only problem with using a hibachi is that they're such a pain to get lit it almost seems like a travesty to not use it for as much as possible while it's going.
Cue the s'mores and my healthy lemon pepper shrimp dinner soon turned into a rather disappointing calorie count for the day.
Nonetheless, this recipe is outstanding. Nice tanginess, a good deal of spice, but not too much.
I added a tablespoon of Dijon mustard.
It was yummy.
Lemon-Pepper Shrimp Marinade
1/2 cup lemon juice
1 tablespoone extra virgin olive oil
1 tablespoon fresh ground black pepper
1 teaspoon white pepper
4 teaspoons rosemary
2 teaspoons Worcestershire sauce
Mix and let shrimp marinate for at least one hour. Grill. Devour.
Reader Comments (5)
Wow those look delicious! I thought you meant a Hibachi like the big table grills at Benihana...
I like the idea of adding the dijon. I will try that myself as I am making this recipe this week. We are having unusually warm weather so hot and spicy grilled shrimp will be just the thing. Sadly, we will skip the s'mores as we don't have the same excuse with a gas grill. Your marinating MiL. :-)
That shrimp looks really good!
MiL rocks! I love this.
BTW, meant to comment the other day on your astute perception of the "difference" between portobellos and crimini. And that they're not wild.
Brava.
hey! This sounds delicious! I'm a huge shrimps-fan! So will definitely give it a try! Thanks for your nice comment! Have a good day!
Greetings from Rome,
Annina