How to BBQ Jumbo Shrimp

Barbecued shrimp

Shrimp can be deep-fried, steamed or smothered in a cocktail sauce, but barbecuing shrimp is a great way to bring out its flavor. Shrimp is low in fat and calories and high in protein and can be cooked in a variety of ways. Jumbo shrimp can be prepared on the barbecue quickly and easily.

Things You'll Need

• Wide bamboo skewers
• Ceramic bowl
• 1/2 cup ketchup
• 3 tbsp. Worcestershire sauce
• 2 tbsp. honey
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• 1 tbsp. cider vinegar
• 1 tbsp. light brown sugar
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. Cajun spice
• 1/2 tsp. fresh ground pepper
• Basting brush
• 1 lb. deveined, shelled, uncooked jumbo shrimp
• Plate
• Plastic wrap
• Cooking spray
• Olive oil for garnish
• Lemon juice for garnish
• Parsley for garnish

Instructions

1. Soak the bamboo skewers in water for about 45 minutes.

2. Mix ketchup, Worcestershire sauce, honey, olive oil, lemon juice, cider vinegar, light brown sugar, onion powder, garlic powder, Cajun spice and fresh ground pepper to create a shrimp marinade. Brush a liberal amount of the marinade on the uncooked shrimp.

3. Place the shrimp on a plate and cover with plastic wrap. Allow the shrimp to marinate for 30 minutes.

4. Preheat your grill to about 400 degrees. A charcoal fire will take about 30 to 45 minutes to reach the appropriate heat. For a gas grill, set to medium heat.

5. Skewer each jumbo shrimp on the bamboo skewers in a "U" shape by piercing the shrimp twice. Leave 1 inch open at the top and bottom of each skewer to allow for handling and to prevent the shrimp from falling off. Brush the shrimp again with the marinade.

6. Place the skewers on the grill for five to seven minutes. Turn them over midway through the cooking time. The shrimp should be opaque and both white and pink in color when they are done.

7. Remove the shrimp skewers from the grill and let stand for three to five minutes.

8. Drizzle the shrimp with olive oil, lemon juice and fresh parsley. Serve on skewers or remove all the shrimp from the skewers and plate individually.

Tips & Warnings

• If you buy frozen shrimp, defrost in cold water, not warm or hot.

• Always wear an oven mitt or other protective cooking gear when handling the skewers.

• You can use metal skewers, but they will be hotter than bamboo skewers when coming off the grill.

References

• Gumbo Pages: Barbecued Shrimp

Resources

• Cooking Fish Monger: Cooking Shrimp