Back Yard BBQ Shrimp
3 pounds Head-on Tarvin Shrimp
¼ cup extra virgin olive oil
2 tablespoons salt
1 tablespoon black pepper
1/3 pound unsalted butter
1 tablespoon of favorite hot sauce
5 cloves of garlic, microplaned
1 whole jalapeno, microplaned
2 lemons, zested (reserve juice for later)
1 tablespoon worstershire sauce
1 tablespoon granulated garlic
1 tablespoon smoked paprika
1 teaspoon ground coriander
2 tablespoon soy sauce
1 cup white wine
1 cup chopped scallions
9” X 13” disposable aluminum baking pan
Crusty loaf of bread
Fire up your grill. If using a charcoal grill build your fire on one side of the grill and leave the other half for holding your baking pan. Same with a gas grill, leave one half off for the baking pan.
For the shrimp you’ll want to trim up the antennae at the top of the head (the two long strings coming from the top of the head) This is the only cleaning of the shrimp you’ll need to do. Toss the shrimp with the olive oil, salt, and pepper and let sit at room temperature while you prepare the sauce.
For the sauce combine the ingredients in the aluminum pan. The pan will be placed on the cool side of the grill. Once your grill is nice and hot and the grill grates are oiled you will begin to grill your shrimp. Don’t overcrowd the shrimp on the grill, we want to get a nice char that will bring out their natural sweetness and you’ll do this in several waves until all shrimp are grilled. The shrimp shouldn’t take longer than 40-45 seconds per side (Remember we will finish them in the Sauce). As the shrimp are marked on both sides transfer to the aluminum pan. Now we’ll move the pan with the shrimp over the flames and simmer 3-4 minutes, stirring frequently until shrimp are coated with the sauce. When you think they are done pull one out and try it. Carefully carry the pan over to your serving table and add the reserved lemon juice. Add salt or pepper as necessary. Serve with bread, lemons, plenty of paper towels, and your favorite beverages!