This is the second time in two weeks that I've made this shrimp on the grill! I got the marinade recipe from the Mystic Seaport Seafood Secrets Cookbook: Volume 2. My mom and I picked this book up when we were visiting Mystic, Connecticut back in 2003 during my college search.
2 pounds jumbo shrimp, deveined - with or without shells (I peeled mine but you can also keep them on until done on the grill)
1/2 cup vegetable oil
1/2 cup lemon juice
1/4 cup soy sauce
2 tablespoons minced parsley (I used fresh)
2 teaspoons tarragon leaves (I used dried)
6 cloves garlic, minced
Generous amounts of freshly ground salt and pepper
Mix all ingredients in a non-metallic bowl. Let marinade for 2 to 3 hours in the refrigerator. Cook in grilling baskets on a medium-high heat grill until done, 3-4 minutes per side.
Here, the little guys were just thrown on the grill.