- 24 large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 large red onion, diced
- 2 cups white wine
- 2 tablespoons juice from 2 limes
- 3 tablespoons freshly ground pepper
- 3 bay leaves
- 1/2 teaspoon Tabasco
- 1 teaspoon salt
- 24 toothpicks
Put all ingredients in a large ziplock bag, mix to coat shrimp. Let marinate in the refrigerator for 30 minutes.
Heat a large ridged grill pan over high heat. Place shrimp on grill and cook until done, about two minutes per side. Serve on platter with toothpicks at the side.