BBQ Shrimp
Cleaning out the freezer the other day in preparation for our new appliances, I found a ½ bag of U-10 frozen shrimp. Not wanting to get the old oven dirty I figured to use the Grill for a few nights so BBQ shrimp were on the menu.
Quantities are up to you, I find that 6 large shrimp make a good portion, but if you have big eaters make more.
Ingredients for BBQ Shrimp
- U-15 or larger shrimp, peeled and deveined, tails left on
- 4-5 Tbsps good chili powder
- 2-3 Tbsps Cooking oil
- Juice and zest of ½ a lemon
- 2 tsp salt and pepper each
- Enough of your favorite BBQ sauce to coat the cooking shrimp
Directions for BBQ Shrimp
Peel and devein the shrimp leaving the tails on. To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼” and under running water rinse out the darken vein that ruins along the back of the shrimp.
Using a good chili powder dust the tails lightly. Then taking 2-3 Tbsps of the chili powder into a large plastic bag add 3-4 Tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated. Leave in the refrigerator for two to three hours.
Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier. Coat the shrimp in your favorite BBQ Sauce.
Grill. They will only take a minute or two on each side just long enough to get good grill marks.
Serve them any way you like. I like to serve them over cooked rice.
Here are a few items to help make this recipe:
http://www.amazon.com/Weber-46110001-Spirit-Liquid-Propane/dp/B0098HR0PY/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236348&sr=1-1&keywords=webber+grills&linkCode=ll1&tag=rantsravesa06-20&linkId=35c947d7e71af192ef11097ccdb967bc
http://www.amazon.com/Zwilling-Henckels-2-Inch-Carbon-Stainless/dp/B00004RFKN/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236393&sr=8-1&keywords=henckel+four+star+boning+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=93dfb47399802ff8450651a8d18349c0
Skip the “surf” and bring on the “turf”.
Ingredients
- U-15 or larger shrimp peeled and deveined tails left on
- 4-5 Tbsps good chili powder
- 2-3 Tbsps Cooking oil
- Juice and zest of ½ a lemon
- 2 tsp salt and pepper each
- Enough of your favorite BBQ sauce to cover while cooking
Instructions
- Peel and devein the shrimp leaving the tails on. To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼" and under running water rinse out the darken vein that ruins along the back of the shrimp.
- Using a good chili powder dust the tails lightly. Then taking 2-3 tbsps of the chili powder into a large plastic bag add 3-4 tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated. Leave in the refrigerator for two to three hours.
- Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier. Brush the shrimp with your favorite BBQ sauce.
- Grill. TServe them any way you like. I like to serve them over cooked rice.hey will only take a minute or two on each side just long enough to get good grill marks.
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