I make these shrimp all the time for DH and myself. You get quite a few shrimp for a small amount of points.
(Nutritional info: 3oz (~10 shrimp) - 84 cal. - 1g fat - 0g fiber - 2 Points)
I use a 1 pound bag of frozen, shelled tail-on shrimp (20 count per pound size).
Place the thawed shrimp into a large Ziploc bag, then add:
1/8 tsp. ground black pepper,
1 tsp. onion powder (not salt),
1 tsp. garlic powder (not salt),
1/2 cup bottled lime juice, and
1/4 cup bottled low-sodium teriyaki sauce.
Seal the bag and place in a flat dish or casserole pan (in case of leaks).
Put the dish into the refrigerator, shaking and turning over the bag every 20-30 minutes. Marinading time varies, but can be as little as 4 hours or as long as overnight.
Drain off all the marinade just before grilling.
Season shrimp with Angel's Shrimp Salt (See Note) on both sides.
Grill shrimp just until pink. Do not overcook, as they get tough and chewy.
(I use an Emeril's Grill Pan on the stove-top with a spritz of cooking spray for grilling.)
(Note) Angel's Shrimp Salt
In a shaker top container, combine:
2 tablespoons Morton's Salt Balance
1 tablespoon McCormick Worcestershire Black Pepper
1 tsp. cumin
1 tsp. chili powder (not red pepper)
1 tsp. onion powder
1 tsp. garlic powder
2 tablespoons dried cilantro
2 tsp. paprika
1 tsp. granulated sugar
Shake well to thoroughly mix the ingredients and store like you would any other dried spice. This recipe makes a large amount of seasoning and lasts for ages.