1 to 1 1/2 lb. large shrimp

CITRUS BEER MARINADE:

2 lemons
2 limes
garlic powder
extra virgin olive oil (EVOO)
fresh ground rock sea salt
2 (12 oz. ea.) bottles of beer (of your choice)

Slice lemons and limes into fourths, squeeze juice into a large bowl and then put the slices into the bowl as well.

Pour both bottles of beer into a large bowl. Put raw peeled tail-on shrimp into the bowl. Sprinkle the garlic powder around generously in the bowl, depending on how you want the shrimp to taste. Pour olive oil into the bowl and stir. Put grinded rock salt on top of the shrimp in the bowl and stir. Let the bowl marinate for an hour in the refrigerator.

Apply more salt after 30 minutes of marinating, also add more garlic powder at this point.

After an hour put the shrimp on the grill at about 350 to 450°F heat (It really doesn't matter how hot this is just what I put it at). Check the shrimp periodically, once one side is pink to reddish in color flip the shrimp. You can apply extra lemon or lime juice to the shrimp as they cook if you like.

The shrimp are done when both sides are pink-reddish in color, have black or brown grill marks and have the same shape as the letter "C" (they curl up as you cook them and when they form a "C" they are pretty close to being done).

Once done put on a plate and drizzle butter or lemon juice depending on the taste you want.

Enjoy!

Submitted by: Dave C.