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Carry Along Shrimp or Chicken

Featured in the Honolulu Star-Bulletin on July 26, 2006.

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Ingredients:

Carry Along Shrimp or Chicken

  • 3 pounds shrimp (16 to 20 per pound) or
  • 3 pounds boneless and skinless chicken thighs
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon oyster sauce
  • 2 tablespoons minced garlic
  • 2 tablespoons lemon pepper
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon rice vinegar or lemon juice

Directions:

  1. Remove legs from shrimp but leave the shell intact.
  2. Cut the shrimp along the outer curved edge, being careful not to cut all the way through.
  3. Whisk together remaining ingredients, pour over shrimp and marinate for at least one hour.
  4. Place shrimp into a "carry-along" container (e.g. an ice chest) and take it with you to your gathering.
  5. Cook on an outdoor grill.

Makes 6 servings.

Approximate nutrient analysis per serving USING SHRIMP:
560 calories, 38 g fat, 6 g saturated fat, 200 mg cholesterol, 775 mg sodium, 6 g carbohydrate, 0 g fiber, 4 g sugar, 45 g protein

Approximate nutrient analysis per serving USING CHICKEN:
460 calories, 31 g fat, 4.5 g saturated fat, 350 mg cholesterol, about 1000 mg sodium, 6 g carbohydrate, 0 g fiber, 4 g sugar, 36 g protein

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