Excellent marinade! My husband isn’t a huge fan of grilled shrimp, but we were having his Mom over and we both love the stuff so we got our turn on the grill. All I added to this marinade was a little dry white wine and I did cut the brown sugar way back to 1 tsp. because I really wanted the garlic and herb flavor to come through vs. a sweet flavor. But I still wanted to stick to the recipe. I skewered the shrimp onto bamboo skewers and marinated it for a couple hours. It turned out so good – I would definitely make this again!
2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
Remove shrimp from marinade, drain excess, and discard marinade.
Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.