Award Winning Spicy Bbq Shrimp Recipes

BEST BBQ SHRIMP EVER

Best BBQ Shrimp Ever image

This simple marinade for shrimp is guaranteed to please. Passed down by my mother-in-law, it's without a doubt one of her greatest contributions to humankind. Serve over rice.

Provided by Huge

Categories Seafood Shellfish Shrimp

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup canola oil
¾ teaspoon hot pepper sauce (such as Tabasco®)
2 cloves garlic, crushed
¼ cup tomato-based chili sauce
1 lemon, juiced
1 teaspoon dried oregano
2 pounds peeled and deveined medium shrimp
16 skewers

Steps:

Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 3.8 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 0.5 g, Sodium 324.7 mg, Sugar 1 g

AWARD-WINNING SPICY BBQ SHRIMP

Award-Winning Spicy BBQ Shrimp image

Make and share this Award-Winning Spicy BBQ Shrimp recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 large fresh shrimp
1 small jalapeno pepper
12 strips bacon
1/2 cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
additional barbecue sauce

Steps:

Shell the shrimp, leaving the tails intact.
Make a shallow cut lengthwise down the back of shrimp; wash out and de-vein.
With rubber gloves, remove seeds from pepper and cut into 12 slivers.
Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
Wrap each shrimp with a bacon strip.
Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles; baste with barbecue sauce.
Grill uncovered over medium coals for 4 to 5 minutes.
Turn, baste, and grill an additional 4 to 5 minutes or until bacon is crisp and shrimp has turned pink.
Serve on lettuce-lined plates with onion and additional barbecue sauce.

Nutrition Facts : Calories 359.4, Fat 31.6, SaturatedFat 10.3, Cholesterol 78.2, Sodium 852.8, Carbohydrate 5.1, Fiber 0.6, Sugar 1.4, Protein 12.8

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