BBQ Shrimp

The first recipe I ever created on my own was for barbecued shrimp. The killer part is the marinade. On my first day of classes at the Western Culinary Institute they taught us how to devein shrimp. I went home and wanted to practice my newfound skill. Here I was with all of these deveined shrimp and no idea how I wanted to cook them.

It was a warm summer night, so I thought grilling them on the barbeque sounded like a pretty good idea. I decided to whip up a marinade using whatever I had on hand in order to give the shrimp some extra flavor.

Last night I made this dish for the first time in years. It was just as good as the first time I had made it!

Barbecued Shrimp
1 pound shrimp (deveined and peeled)
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/2 teaspoon black pepper
1 teaspoon chopped garlic
1 teaspoon ginger (I prefer fresh, but powdered works just fine)
1 teaspoon onion powder

1 tablespoon worcestershire sauce 

2 tablespoons olive oil
enough water to cover the shrimp with the marinade

Devein and peel the shrimp. Combine all of the ingredients above. Let the shrimp marinade for 15-20 minutes. Throw them on the barbeque and remove as soon as they turn pink, about 3-5 minutes.