Barbecued Recipes Grilled Shrimp

"Barbecue Recipes, formerly Patio Recipes revised January, 1985"
photo by Boomette photo by Boomette
photo by Boomette
photo by diner524 photo by diner524
photo by CraftScout photo by CraftScout
Ready In:
3hrs 10mins




  • Mix all ingredients with shrimp and marinate in refrigerator for several hours.
  • Place in wire grill basket or on skewers and grill about 5 minutes on each side.

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  1. This is so yummy. Great flavors. It's salty enough. So maybe next time I'll use less soy sauce. Thanks Jackie :) Made for Almost 5 tag game
  2. Wonderful and flavorful shrimp recipe!!! I made this as written except I made it to serve one. I didn't need to add any extra salt as the soy gave them a nice salty flavor!! Served with Recipe #135116 and a salad!! Thanks for sharing the recipe Jackie!! Made for family picks of ZWT 5.
  3. This was a lovely shrimp recipe, Jackie. Very nice balance of flavors. I used some lovely large shrimp (about 18 count), and DH grilled them to perfection. Served with a light garden salad, roasted potatoes, and damper. Thanks for posting! Made for ZWT5, for the Groovy GastroGnomes.
  4. I served this as an Appetizer for company. Everyone wanted the recipe!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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