I stole this recipe from some article in the newspaper or magazine, but it is fairly generic. Crisp these bad boys up on the grill and they make a terrific appetizer.

• 8-10 large shrimp or prawns, peeled and deveined
• 1/4 cup extra virgin olive oil (EVOO)
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh lime juice
• 2 tablespoons fresh parsley
• 2 teaspoons oregano
• 6 garlic cloves diced
• 1 teaspoon grated lemon zest
• 1 teaspooon ground fresh black pepper
• 1 teaspoon crushed red peppers (CRPs)
• Bread crumbs to taste

Mix all of the ingredients (except the shrimp) in a bowl. Move the mixture to a sealed plastic bag and add shrimp. Refridgerate for 1-2 hours.

Place on grill over direct medium heat until shrimp is translucent. Turn up heat if crispness is desired.

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