I guess each to his own…but I’m kind of tired of the basic butter garlic parsley bbq shrimp routine. I’m not saying I won’t eat it I’m just saying there is much to be improved on.
I was recently at my besties KK & Gails house who happens to have the holy grail of grills…the Green Egg. Threw these bad boys on it and boom! I’m back into shrimp again!
I should mention that anybody who has lump coal or open fire BBQ’s is going to get the the ultimate experience. To my peeps who are still using propane….I’m sorry to hear this! ?
- 1 lbs Shrimp
- 1 tbsp Onion powder
- 1 tbsp Ground cumin
- 1 tbsp Garlic Salt
- 2 tbsp Chili Powder
- 1 tbsp Smoked Paprika
- 1/2 cup Grape Seed Oil
- Salt And Pepper
- 1 Squeezed Lemon
- 1 Squeezed Lime
- Put the Marinade into a ziplock back and the shrimp. Put into fridge for up to 3 hours.
- Add your shrimp to your skewers.
- Make sure the BBQ is piping hot. Cook 1 min each side or till you like what you see.
Master Brad...ya, that flying dog held me captive forever, in the end the eggs never hatched. Grrrr
I had totally forgotten about this, my Portuguese dogs are still in therapy.
Try is with a couple of sprigs of tarragon while you're making the sauce, not too much just enough to…
Good catch...I forgot to add the good stuff. Butter. :)