3 tbsp lime juice
2 tbsp reduced-sodium teriyaki sauce
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce
6 uncooked jumbo shrimp, peeled and deveined
Combine the lime juice, olive oil, teriyaki sauce, balsamic vinegar, mustard, garlic powder, and hot pepper sauce in a large zip-top bag. Add shrimp to the bag, seal bag and turn to coat the shrimp. Refrigerate up to 1 hour, turning occasionally.
To grill the shrimp, coat grill rack with nonstick cooking spray before lighting. Drain shrimp and discard the marinade. Thread shrimp onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat or you can broil 4-inches from heat, 3 to 4 minutes on each side or until the shrimp turn pink.
Note: This recipe is for 2 servings. Double recipe for 4, triple for 6, etc.