Recipe

Instructions

1. Leaving shells on tails, peel and devein shrimp; place in large plastic food storage bag. Pour in roasted garlic teriyaki sauce. Press air out of bag; close top securely. Turn bag over several times to coat shrimp well. Refrigerate 45 minutes.
2. Remove shrimp from sauce and thread onto skewers, leaving space between pieces.
3. Broil about 4 minutes, or until shrimp turn pink, turning skewers over halfway through cooking time.

   *Soak bamboo skewers in water 30 minutes to prevent burning.