Oh another goodie for this week end.
N'Awlins Barbecue Shrimp
Marinade:
6 TB. unsalted butter
2 tsp. minced garlic
1 TB. fresh lemon juice
2 tsp. finely chopped fresh thyme
2 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. cayenne
1/4 tsp. turmeric
32 large shrimp (about 1 1/2 lbs.) in their shells
To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 3 minutes.
Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired. Makes 4 servings
Source: Weber's Big Book of Grilling
N'Awlins Barbecue Shrimp
Marinade:
6 TB. unsalted butter
2 tsp. minced garlic
1 TB. fresh lemon juice
2 tsp. finely chopped fresh thyme
2 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. cayenne
1/4 tsp. turmeric
32 large shrimp (about 1 1/2 lbs.) in their shells
To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 3 minutes.
Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired. Makes 4 servings
Source: Weber's Big Book of Grilling