Mexican-Style Garlic Marinated Shrimps
4 pounds [1.8 kg] raw medium-size shrimps, shelled and deveined A little butter [or to taste]
1/2 cup [125 mL] vegetable oil 2 teaspoons [10 mL] seasoned salt 1 teaspoon [5 mL] lemon pepper 4 cloves garlic, minced 2 cups [500 mL] Mexican-style salsa 1 cup [250 mL] vinegar 1/4 cup [60 mL] Worcestershire sauce 1 teaspoon [5 mL] coriander seeds 1 cup [250 mL] minced parsley Into a bowl, mix together all marinade ingredients [vegetable oil, seasoned salt, lemon pepper, garlic, salsa, vinegar, Worcestershire sauce, coriander seeds and parsley]. Stir in shrimps. Cover and refrigerate for 1 to 2 hours. Remove shrimps from marinade; drain lightly, reserving both, shrimps and marinade separately. Thread shrimps onto metal skewers. Barbecue, brushing shrimps with marinade and turning skewers once, until shrimps turn pink.