These spicy, colorful shrimp couldn’t be easier. Make a double batch, because they’ll go fast.
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1 pound large (26 to 35 count) raw shrimp, peeled, deveined, rinsed, drained
3 tablespoons olive oil
3 tablespoons lemon or juice
2 tablespoons finely chopped green onions
1 tablespoon honey
2 teaspoons prepared horseradish
1 teaspoon finely chopped fresh garlic
1 to 2 teaspoons hot pepper sauce
1/4 teaspoon salt
Fill 3-quart saucepan with water; bring to a boil over high heat. Add shrimp. Cook 3-4 minutes or until shrimp turn pink. Rinse with cold water. Drain well.
Combine all marinade ingredients in resealable plastic food bag; add shrimp. Tightly seal bag. Turn bag several times to coat shrimp well. Place bag into 13x9-inch pan. Refrigerate at least 4 hours, turning bag occasionally.
Drain shrimp; discard marinade.
Leave tails on shrimp so you have a "handle" for serving.