| 3 | Green onions, minced |
| 2 tbsp. | Lemon juice |
| 3/4 tsp. | Garlic powder |
| 2 tsp. | Paprika |
| 1/4 tsp. | Salt |
| 1/4 tsp. | Black pepper |
| 1/4 tsp. | Cayenne pepper |
| 1 tbsp. | Olive oil |
| 1 1/2 lbs. | Medium shrimp, shelled with tails intact, deveined |
| | Lemon wedges, optional |
1) Combine the onions, lemon juice, garlic, paprika, salt, black pepper, and cayenne pepper in a 2 qt glass dish; stir in the oil. Add the shrimp; turn to coat. Cover and refrigerate at least 15 minutes.
2) Thread the shrimp onto metal or wooden skewers (if using wooden skewers, soak them in hot water for 30 minutes before use to prevent burning). Grill the shrimp over medium-hot coals about 2 minutes per side until opaque. Serve immediately with lemon wedges.
Vary it! A quick variation is to use a bottled zesty cocktail sauce mixed with the olive oil as a marinade. Stir-fry shrimp in a skillet sprayed with nonstick cooking spray until the shrimp are opaque, just a couple of minutes.