Ingredients
3 tablespoons lime juice2 tablespoons olive oil2 tablespoons reduced-sodium teriyaki sauce1 tablespoon balsamic vinegar1 tablespoon Dijon mustard1 teaspoon garlic powder6 drops hot pepper sauce6 uncooked jumbo shrimp, peeled and deveined
Preparation
Combine the first seven ingredients in a large resealable plastic bag; add shrimp. Seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
