Backyard Barbecue Shrimp Tamales With Pineapple Pico de Gallo
Recipe Yield: Total time: 2 hours | Serves 6
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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