Rebecca Turner headshot
By Rebecca Turner
June 2023


  • 1/2 teaspoon garlic powder
  • 1/4 tablespoon black pepper
  • 1/3 cup Worcestershire sauce
  • 4 tablespoons Italian-style salad dressing
  • 1 pound large shrimp, peeled and deveined
    (tails attached, optional)
  • 1/4 cup honey
  • 1/4 cup butter, melted
  • 2 tablespoons Worcestershire sauce (for basting)
  • Skewers
Photo of seasoned grilled shrimp on skewers.


In a large bowl, mix garlic powder, black pepper, 1/3 cup Worcestershire and dressing; add shrimp and toss till coated. Refrigerate covered for an hour. Preheat the grill to high heat. Thread shrimp on skewers, piercing once near the tail and once near the head. Discard marinade. In a small bowl, whisk honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting. Lightly oil the grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling. Serve immediately. 

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