Grilled Shrimp - Captain Anderson

Course : Grilling
Serves: 1
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1/2 cup olive oil
1/3 cup vinegar
1/2 cup orange juice
1/4 cup finely chopped onions
4 drops Tabasco sauce
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon oregano
1/4 tablespoon lemon juice

Preparation / Directions:

Peel and devein the shrimp (large ones, 1/2 pound per person to be served). Let shrimp rest in the marinade for an hour or two. Thread them on skewers with small mushroom caps between each. Grill over slow fire for about ten minutes. Baste with marinade occasionally while cooking.

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