Trent Pheifer, the blogger behind Store Bought Is Fine, has made more than 1,300 recipes from beloved cook and author Ina ...

Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover and refrigerate for 4 hours. 2. Light a grill.

You’ll be the king of the grill when you make these shrimp. Succulent shrimp are marinated in a quick citrus marinade, then grilled to perfection, and doused with a spicy mop sauce! Table of ...