CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-05-05
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 lb. fresh, large Gulf Shrimp, peeled and devined with tails on
- 5 large cloves garlic, chopped finely
- 1 T. dried red pepper flakes
- 2 T. fresh lemon juice
- 1/4 c. chopped fresh Italian parsley
- 3/4 c. extra virgin olive oil
- Gallon size Ziplock bag
- Long metal skewers for BBQ
- Reynolds Release Foil
Instructions
Place all of your ingredients in the ziplock bag. Toss to mix well. Marinate up to a day in your cooler or refrigerator. Cover grill with Reynolds Release Foil. Heat charcoal or gas grill on medium high heat. Skewer shrimp and place onto grill. Watch carefully and turn frequently for no more than 10 minutes total or until shrimp are pink in color. Serve with Zatarain's Rice Pilaf, if desired.
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