Monterey Grilled Shrimp

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  • 30|min prep time
  • 30|min total time
  • 8 ingredients
  • 4 servings

1/2
cup white wine
1/4
cup purchased roasted red bell peppers (from 7.25-oz. jar), finely chopped
1
tablespoon finely chopped fresh lemon thyme*
1
teaspoon lemon juice
1/2
teaspoon hot pepper sauce
3
garlic cloves, minced
1 1/4
lb. shelled, deveined, uncooked large shrimp
1
teaspoon cornstarch

Directions

  1. 1 GRILL DIRECTIONS: In medium bowl, combine wine, roasted bell peppers, lemon thyme, lemon juice, hot pepper sauce and garlic; mix well. Stir in shrimp. Refrigerate at least 20 minutes or up to 1 hour to marinate.
  2. 2 Heat grill. Thread shrimp onto 4 metal skewers; reserve marinade. When ready to grill, place skewered shrimp on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 2 to 3 minutes. Turn shrimp; cook an additional 2 to 3 minutes or until shrimp turn pink.
  3. 3 Meanwhile, pour marinade into small saucepan. Add cornstarch; blend well. Cook over medium heat until bubbly and thickened, stirring constantly. Place shrimp on serving platter; pour marinade mixture over shrimp.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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