Shrimp has the marvelous ability to infuse within itself whatever herbs, spices, or other flavorings added to it, yet maintain its distinctly “shrimpy” taste. Barbecued shrimp makes no exception, so in keeping with this shrimp characteristic, here are a couple of bbq shrimp marinade recipes guaranteed to delight.

Two delicious bbq shrimp marinade recipes follow: one piquantly hot, the other tangy sweet. With this duo, you’re sure to please the crowd – or enjoy all to yourself!

Spicy Hot BBQ Shrimp Marinade

6 tablespoons extra-virgin olive oil
1/4 cup lemon juice
4 teaspoons Tabasco sauce
2 teaspoons finely minced garlic
2 tablespoons catsup
1 teaspoon salt
1/8 teaspoon ground pepper
1/8 teaspoon red pepper flakes

For this bbq shrimp marinade, mix olive oil, lemon juice, Tabasco sauce, garlic, catsup, salt, pepper, and red pepper flakes all together in a large glass bowl. Add 2-3 pounds peeled and deveined shrimp, and toss to coat. Cover and marinate for two hours. Grill over medium coals in fish basket, on skewers, or stir-fry. Serve with boiled or fried white or brown rice.

Tangy Sweet BBQ Shrimp Marinade

6 tablespoons extra-virgin olive oil
1/4 cup finely minced onion
2 tablespoons finely minced garlic
1 tablespoon brown sugar
1 teaspoon salt
1/8 cup orange juice
1/8 cup lemon juice

Mix all ingredients in a large glass bowl for this bbq shrimp marinade, adding 2-3 pounds peeled and deveined shrimp. Stir to thoroughly coat with marinade. Cover and marinate several hours in refrigerator (not too long; the citric acid in the juices will “cook” the shrimp al a Mexican ceviche!). Grill over medium-hot coals or stir fry in wok or skillet. Serve with coleslaw and rice.

BBQ shrimp marinade doesn’t have to be a complicated affair. These are just two examples you can make in a hurry, but you do have to think ahead a little to give the shrimp time to become infused with the flavors of the ingredients.

So make your shopping list, get on down to your local market, and make yourself a terrific bbq shrimp marinade that may earn you a place in culinary history! (Or at least one that’ll persuade even the picky eaters in your group to eat tonight!)