Sunday, January 20, 2013

Southern BBQ Shrimp

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From Treva Milheiser of Princeton

Southern BBQ Shrimp

2 lbs. uncooked jumbo shrimp, thawed
1 cup unsalted butter, melted
1/2 cup Worcestershire sauce
1/2 fresh lemon juice
1 Tbs. lemon zest
3 Tbs. golden brown sugar, packed
3 Tbs. Old Bay seasoning

Preheat grill to medium high heat.
Combine butter, Worcestershire sauce, lemon juice and zest, brown sugar and old bay in a large mixing bowl and stir well.  Separate into 2 portions and set aside.

Thread shrimp onto skewers and place in a large flat baking dish or one gallon resealable plastic bag.

Pour one half of the marinade  over skewered shrimp and cover. Let sit in the refrigerator for at least 20 minutes or 4-6 hours.

Place skewers on hot grill and cook 2-3 minutes on each side.

Arrange shrimp on a serving dish and drizzle with the remaining marinade. Garnish with lemon wedges and crispy baguette slices.

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