Mexicali Shrimp on the Grill

Serves: 4Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Medium

Serves: 4


  • 3⁄4 cup olive oil
  • 1⁄4 cup white wine vinegar
  • 2 jalapeño peppers, seeded and minced
  • 3 Tbsp. lemon juice
  • 2 Tbsp. Worcestershire sauce
  • 4 garlic cloves, peeled and minced
  • 1⁄2 tsp. ground cayenne pepper
  • 1⁄2 tsp. crushed red pepper
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 lbs. large shrimp, peeled and deveined, but with tails left on


  • Combine oil, vinegar, jalapeños, lemon juice, Worcestershire sauce, garlic, cayenne pepper, crushed red pepper, salt, and black pepper in a large glass or ceramic pan. Whisk together.
  • Add shrimp and toss lightly, coating on all sides. Cover pan with plastic wrap and place in refrigerator. Marinate shrimp for about 3 hours, stirring on occasion.
  • Preheat grill.
  • Place shrimp in a vegetable basket and place on grill. Turn frequently to cook thoroughly, about 5 minutes.