Fishboy's Beer Belly Shrimp

Fishboy's Beer Belly Shrimp
  • 2 pounds large shrimp, peeled and deveined with tails attached
  • 1 cup beer
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons vegetable oil
  • 4 teaspoons Worcestershire sauce
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon hot sauce


  1. Combine all ingredients in a large bowl. Stir well to coat the shrimp. Place in a large shallow dish and refrigerate. Let marinate for 2 to 3 hours, stirring occasionally.
  2. Heat oven broiler. Drain shrimp. Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan.
  3. Broil 5 inches from heat for 3 minutes. Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. Serve warm with cold beer.

05/01/2018
Fishboy's Beer Belly Shrimp, recipe PT15M PT1H 5 455 calories

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