2/3 cup lemon juice 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon water 1 teaspoon hot pepper sauce 1/2 teaspoon cayenne pepper 2 teaspoons coarsely ground black pepper 2 tablespoons minced fresh rosemary 24 jumbo shrimp, peeled and deveined, about 2 pounds

Step 1 Whisk together the lemon juice, oil, water, hot pepper sauce, cayenne, black pepper and rosemary in a bowl. Add the shrimp and toss to coat well. Cover the bowl with plastic wrap and marinate the shrimp in the refrigerator up to 2 hours.

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