1 pound jumbo shrimp
1/2 cup olive oil
1 TBSP minced garlic
1 tsp salt
1/2 tsp fresh cracked white pepper
TFP Barbeque Sauce
Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
Combine ingredients, except the TFP bbq sauce, in a medium bowl and stir well to combine. Add the shrimp and toss to coat evenly. Cover and refrigerate for at least 20 minutes, and up to 1 hour before proceeding.
Preheat a grill or grill pan to medium-high heat and spray with nonstick cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes, then turn and brush generously with the TFP Anchomole sauce. Continue to cook on the second side for another 4 or 5 minutes, or until just cooked through, and brush with more sauce, on the other side, just before serving. Goes very well with salad, rice and or grilled vegetables.