Texas Barbecued Lemon Shrimp
3 pounds raw, unpeeled large shrimp 1/2 cup lemon or lime juice
1/4 cup Italian salad dressing
1/4 cup light soy sauce
1/4 cup water or white wine
4 to 6 tablespoons fresh parsley
4 tablespoons minced onion
2 cloves garlic, mashed
1/2 teaspoon white pepper
Peel and devein shrimp, string them on skewers, and place them in a shallow glass or ceramic dish. Dump everything else into a container with a lid and shake. Pour half the mix over the shrimp and refrigerate for at least a half a day.
Turn the shrimp once or twice. We usually do this early in the morning. Some marinate shrimp first and then skewer them. We find it's easier to turn skewered shrimp.
Get the grill hot and cook six inches from moderate coals for three to five minutes a side. Baste with reserved marinade.