1 lb. Shrimp, green, pink or white- best quality, size 16-20 count, thawed, shells split up the back and vein removed
8 oz. V-8 juice
2 teaspoons garlic, fresh, minced
5 black peppercorns, whole
1 tablespoons lemon juice, fresh
1 teaspoon oregano, dried
teaspoon lemon pepper
cup olive oil
teaspoon cayenne pepper
1 Spanish onion, small, julienne
Sour cream and horseradish sauce for dipping
Rinse the shrimp under cold water and allow to drain. Split the shells up the back, to the last segment, with a knife. Remove the vein then place the shrimp in a non reactive container, cover and place in the refrigerator on the bottom shelf.
In a non-reactive bowl combine the V-8 juice through and including the onion. Mix well. Remove the shrimp from the refrigerator and pour the marinade over them. Cover tightly and place back in the refrigerator on the bottom shelf, allowing to marinate overnight. The shrimp may be marinated for up to two days.
Prepare grill to medium hot coals or medium setting on a gas grill.
Remove the shrimp from the refrigerator and allow it to drain. Discard the marinade. Carefully place the shrimp on the rack over the coals. Cook one to two minutes per side. The shrimp are done when the internal temperature is above 155 F.
Place the shrimp on a platter and allow to cool. When the shrimp are cool enough to handle, carefully remove the shells, leaving the last segment of the tail on. The grilled shrimp may be served warm from the grill or served chilled.
I recommend a sour cream and horseradish based dipping sauce. Traditional red cocktail sauce will overpower the sweet smoky flavors from the marinade and the grilling. These grilled shrimp are terrific with a chilled chardonnay.
Special note about the shrimp-
The quality of the shrimp used in this recipe will have a dramatic effect on the end product. We use only green, pink or white shrimp in this recipe. While black tiger shrimp are plentiful and less expensive their flesh is too soft and the shells are too thin and do not stand up as well to this marinade.
The size of the shrimp you use is up to you. Please keep in mind the smaller the shrimp, the greater the opportunity for you to feed your grill these luscious shrimp. What I mean is they will more easily fall through the grates of your grill. We use 16 to 20 count shrimp. This means that there are between 16 and 20 shrimp per pound.