Barbecued Recipes Grilled Shrimp

SIMPLEST GRILLED SHRIMP

Steps:

• Build a medium-high fire in a charcoal or gas grill, making sure that the grate is clean and clear of debris. (Shrimp will stick to a dirty grate.)
• If you like, thread the shrimp onto skewers. Season the shrimp with salt and pepper. Rub them lightly with olive oil, and place the shrimp on the grill directly over the heat. Cook for 2 to 3 minutes, until lightly golden.
• Flip the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove to a plate. A squeeze of lemon over the shrimp might be nice.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

GRILLED JUMBO SHRIMP

Steps:

• In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

BARBECUED RECIPES GRILLED SHRIMP

Steps:

• Mix all ingredients with shrimp and marinate in refrigerator for several hours.
• Place in wire grill basket or on skewers and grill about 5 minutes on each side.

10-MINUTE HONEY BARBECUE GRILLED SHRIMP

Steps:

• To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); set bowls aside.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan).
• Thread about 5 to 6 shrimp onto one metal or wooden grilling skewer (soak wooden skewers in water for about 30 minutes prior to using); repeat the threading with all remaining shrimp.
• Brush shrimp liberally with olive oil and season with salt and pepper.
• Grill the shrimp for about 2 minutes on the first side.
• Flip and brush the just-grilled side with the barbecue sauce mixture from one of the bowls.
• Grill for about 2 minutes on the second side, and brush the first side with the barbecue sauce mixture. As necessary, continue to brush the shrimp with the sauce and flip every 30 to 60 seconds or until done. Note - Shrimp cook very quickly, especially on a hot grill. Keep an eye on them and do not overcook or they will become tough and rubbery. There is a difference between a little charring on the tails from the grill versus overcooking them.
• Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with the reserved dipping sauce. Shrimp are best warm and fresh.

BARBECUED SHRIMP

Steps:

• Insert a 10-inch bamboo skewer at the tail end of each shrimp and thread the shrimp onto it. Brush the shrimp with the barbecue sauce and arrange them on a large platter. Just before grilling brush the shrimp again with the sauce, grill them on a rack set over glowing coals for 1 minute on each side, or until they are pink and springy to the touch, and serve them warm or at room temperature.

BARBECUED SHRIMP

Steps:

• Rinse the shrimp in cold water and drain well, set aside.
• In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
• Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
• When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
• Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
• Add the beer and cook and shake the pan 1 minute longer and remove from heat.
• Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.