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Barbecued Shrimp

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Barbecued Shrimp

Makes eight appetizer servings

These shrimp, which can be served straight off the grill or

prepared ahead of time and served cold, are an addictive

appetizer. Accompanied by lightly dressed bitter greens, they

make an excellent first course.

       1 tablespoon freshly ground pepper
       1/2 teaspoon crushed red pepper
       1/4 teaspoon cayenne
       Dash of Tabasco
       1 teaspoon kosher salt
       1 tablespoon extra-virgin olive oil
       1/4 cup fresh lemon juice
       2 pounds medium-size shrimp in the shell

1. In a bowl, combine the black pepper, crushed red pepper,

cayenne, Tabasco, and salt; whisk in the olive oil and lemon

juice. Add the shrimp and toss to coat. Cover the bowl and

refrigerate for at least 3 hours and up to 24 hours.

2. Heat a charcoal grill or the broiler. Cook the shrimp in

their shells until pink, about 3 to 4 minutes on each side.

Serve in the shell or allow them to cool and shell them before



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