Total Time: 10 minutes
- 1 pound raw shrimp, peeled, deveined and tails removed
- 1 bottle Shock Top® Lemon Shandy
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 tsp lemon zest
- 1 lemon, juiced
- 1 tsp fresh parsley, chopped
- 1 1/2 tsp cracked black pepper
Combine Shock Top®, oil, garlic, lemon juice, and lemon zest.
Add shrimp and marinate for 30 minutes, up to 2 hours.
Discard remaining marinade.
Skewer shrimp and season with parsley, pepper, and salt.
Grill shrimp over medium-high heat for 2 minutes per side, or until shrimp is pink and opaque.