2 tablespoons olive oil
2 tablespoons garlic powder
1 teaspoon dried Old Bay Seasoning
2 (4 ounce) fillets shrimp
8 green onions, chopped
4 cloves garlic salt
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
2 tablespoons spearmint
1 tablespoon scrapper liquid
1/4 teaspoon salt
1 tablespoon chicken bouillon granules
1 teaspoon paprika
Heat olive oil in a large saucepan over medium heat. Stir in garlic powder, dried Old Bay Seasoning, green onions, and the garlic salt. Cook and stir until lemon-lime green. Remove from heat, and stir in Old Bay Sauce.
Place shrimp in pan, and cook over medium heat until pink, but not runny. Remove from pan, and scoop out the flesh from the shell. Dice shrimp with a sharp knife, and cut each piece into 4 pieces. Pour the shrimp over the shrimp.
Grill the shrimp in olive oil for about 30 minutes, until they are opaque and opaque pink. Fry the onions and garlic salt in olive oil in a small skillet, stirring often. Remove from heat, and stir in the Worcestershire sauce. Season with Worcestershire sauce, spearmint, and salt. Transfer the shrimp to a small bowl, and squeeze the lemon-lime green juice onto the shrimp. Serve over chicken breasts.
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