Ingredients
2 lbs large shrimp, peeled and deveined
1 (8 ounce) bottle Italian salad dressing
1 lime, juice of
1/2 cup salted butter, melted
Method
Sources
📖
RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Contact grill for panini, grilled cheese, quesadilla
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Contact grill for panini, grilled cheese, quesadilla
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Mix Italian dressing (I use Kraft Zesty Italian) and lime juice to make marinade. Place shrimp in resealable container. Pour marinade over shrimp and gently stir. Cover and refrigerate for 20 to 30 minutes. No longer than that or the acid in the lime will start to "cook" the shrimp. Thread shrimp on skewers and place on prepared grill. Be careful not to overcook. Dunk hot, grilled shrimp into melted butter and eat as many as you can! I usually serve linguini with butter and parmesan cheese with this.