It has been requested that I make these perfectly spicy grilled shrimp every year for Father’s Day. This recipe comes from my Godfather Pete, and it’s a family favorite. This recipe is one of the reasons that I keep my grill outside all winter long.
1 1/2 pound shrimp, shelled and cleaned leaving tails on
1/3 cup soy sauce (Tamari brand preferred)
1/2 cup white wine vinegar
3 Tablespoons Victoria Taylor’s New Orleans Seasoning
1/3 cup toasted sesame oil (regular sesame oil can be used)
3 Tablespoons fresh lemon juice
2 Tablespoons minced fresh ginger
Combine soy sauce, vinegar, New Orleans Seasoning, sesame oil, lemon juice, and ginger in a medium bowl.
Combine the shrimp with the marinade in a bowl or a large zip top bag. Refrigerate for 30 minutes to 2 hours. Prepare grill.
Grill the shrimp on skewers or on a rack for 2 minutes per side.
Place the grilled shrimp in a bowl and encourage people to eat them with their hands, discarding the tails.