The marinade for this dish makes the shrimp so flavorful, you won’t even need a dipping sauce.
Ingredients:

• 1 T olive oil
• 1-1/2 tsp brown sugar
• 1-1/2 tsp lemon juice
• 1 garlic clove, thinly sliced
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1/2 tsp dried basil
• 1/4 tsp pepper
• 1 pound uncooked large shrimp, tails on, peeled and deveined

Directions:

1. In a large resealable plastic bag, combine the first eight ingredients.
2. Add shrimp; seal bag and turn to coat.
3. Refrigerate 2 hours or so.
4. Drain shrimp, discarding marinade.
5. Place shrimp on an ungreased baking sheet.
6. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

To avoid rubbery shrimp (the biggest pitfall with these little guys is overcooking), watch for signs they are done—the flesh will turn pink and firm. They’ll keep cooking for a minute or two outside the oven.

Serves: about 2-1/2 dozen.

Source:  Tase ofHome, Kendra Doss, Colorado Springs, Colorado