The Best Barbecued Shrimp Ever Food

THEE BEST GRILLED SHRIMP

Steps:

• Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until cooked through.

BEST BBQ SHRIMP EVER

Steps:

• Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
• Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

THE BEST NEW ORLEANS BBQ SHRIMP. EVER.

Steps:

• Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
• Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
• Heat the olive oil in a saucepan and saute the onions until they're translucent.
• Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
• Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
• Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
• Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
• Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
• Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
• Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
• Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!

THE BEST BARBECUED SHRIMP, EVER

Steps:

• Heat butter and oil in a large saucepan. Add basil, oregano, garlic paprika, Cheyenne pepper, and salt to the saucepan. Mix well and simmer 5 to 7 minutes.
• Add shrimp to the sauce. Heat to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.