This picture was from his site, I didn't think about taking a picture until they were all in my belly lol. They tasted just like the Outback grilled shrimp but I used local shrimp and my dish was much cheaper.
I didn't make the remoulade sauce
Recipe
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper
- 1 dash ground allspice
- 6 large shrimp, thawed if frozen
- fresh lemon juice
- 1 tablespoon butter, melted
- minced fresh parsley
Directions
Get the grill very hot with the highest heat setting possible. If you’re using a charcoal grill, they’re ready as soon as the coals are covered in white ash.
Mix together the salt, garlic powder, onion powder, black pepper, chili powder, sugar, cayenne pepper and allspice in a small bowl.
If the shrimp still have their shells on, remove them, leaving a small bit at the tail.
Remove the black vein running down the back of the shrimp.
Run a skewer through the middle of the shrimp (not lengthwise).
Continue to do this with each shrimp until you have 6 on each skewer. The shrimp should be nestled together with each other.
Lay the shrimp on a plate and squeeze fresh lemon juice onto them.
Liberally brush the shrimp with melted butter.
lightly sprinkle the seasoning over the shrimp, being careful to not use too much.
Place the shrimp on the grill with the seasoning side down.
Brush more melted butter on the shrimp as it cooks on the grill and sprinkle this side with the seasoning as well.
Cook for approximately 3 minutes and flip.
Cook for an additional 2 to 3 minutes or until nicely browned.
Remove the shrimp from the grill and serve them on or off the skewers.
Sprinkle lightly with fresh parsley.
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