Carry Along Shrimp

Carry along shrimp (from Marian Swider)

2 to 3 pounds shrimp, thawed (16 to 20 per pound)

1 C mayo

2 T sugar

1 T oyster sauce

2 T finely minced garlic

2 T lemon pepper seasoning

1 T finely chopped parsley

1 T rice vinegar or lemon juice

Remove legs from shrimp.  With a serrated knife, butterfly the shrimp through the shell and back of the shrimp.  Do not cut completely through the body.  The cut should be deep enough for the sauce to soak in.  Combine all other ingredients and whisk together thoroughly.  Combine the shrimp and the sauce.  Make sure that the sauce covers all parts of the shrimp, even the cut in the back.  Soak for one hour.  Tastes best cooked over a hot charcoal grill.