SPICY GRILLED SHRIMP FROM REYNOLDS WRAP®

Spicy Grilled Shrimp from Reynolds Wrap® image

Provided by @MakeItYours

Number Of Ingredients 11

Reynolds Wrap® Non-Stick Aluminum Foil
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 teaspoons seafood seasoning
2 teaspoons lemon pepper
1 teaspoon dried basil
4 cloves garlic, minced
1/2 cup vegetable oil
Wesson Vegetable Oil Cooking/Salad
1 ea For $6.59 - expires in 5 days
1 pound medium raw shrimp, peeled and deveined

Steps:

Combine lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp discard marinade.
Heat grill to medium-high (400 degrees to 450 degrees F). Cut slits in a sheet of Reynolds Wrap(R) Nonstick Aluminum Foil. Place on grill rack with nonstick side toward food. Arrange shrimp on top.
Grill uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink. Food won't stick to the grill with Reynolds Wrap(R) Non-Stick Foil: To easily cut slits in nonstick foil, place a sheet of foil over the rack of the cold grill, a broiler pan or cooling rack; cut slits in the openings with a sharp knife. Place the sheet of foil on a preheated grill so foods won't fall through or stick to the grill rack. Cleanup will be a snap.