Grilled shrimp has become a popular entree in my house. It ends up on all kinds of dishes throughout the week- salads, over a bed of rice, or with a big bowl of pasta. This marinade recipe is a WIN. It’s fast, easy, and only includes pantry staples. You get tenderness from Worcestershire, sweetness from the lemon, and just the right amount of kick from some chili powder and ground black pepper. Let your fresh shrimp marinade for about 30 minutes, thread onto skewers, and grill for 4 minutes per side.
Remove the shells and devein the shrimp. Set aside. In a small mixing bowl, whisk together Worcestershire sauce, fresh lemon juice, minced garlic, minced onion, chili powder, and black pepper.
Add shrimp into a large resealable bag and pour in mixed marinade. Toss to coat and refrigerate no longer than 30 minutes. Don’t marinate the shrimp longer than 30 minutes or the lemon juice will start to cook the shrimp.
Remove shrimp from bag and thread onto skewers. I like to bring the remaining marinade to a boil and serve over rice alongside the shrimp.
Grill over medium high heat for about 4-5 minutes per side. Serve immediately.