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- Grill(s) owned
- Stampede
Last night we had Giant Tiger Prawns (4-5 per lb.), Colombian Cheese Rolls and New Orleans Creole Red Beans!
Ingredients:
4-5 Tiger Shrimp
1 T olive oil
1 T lemon juice
4 T salted butter melted (divided)
BBQ shrimp seasoning (You can also use Old Bay Seasoning)
Directions:
Preheat your smoker to 375°F degrees.
On a cutting board Butterfly the shrimp. Then place in a zip lock bag with olive oil and lemon juice Line and place in the refrigerator for 15 minutes.
After 15 minutes remove from the refrigerator, open up each shrimp and place on a cookie sheet. Brush each shrimp with butter and then lightly dust with BBQ seasoning.
Place on grill shell down and close the lid, after about 4 minutes, brush with butter and flip. Check after 4 minutes and make sure the shells are pink and the flesh is completely opaque.
Remove from grill and squeeze a bit of lemon over the shrimp, the brush with butter or dip in butter.
*Note: Use half of the butter for brushing the shrimp and the other half for dipping.
Best Greg
Ingredients:
4-5 Tiger Shrimp
1 T olive oil
1 T lemon juice
4 T salted butter melted (divided)
BBQ shrimp seasoning (You can also use Old Bay Seasoning)
Directions:
Preheat your smoker to 375°F degrees.
On a cutting board Butterfly the shrimp. Then place in a zip lock bag with olive oil and lemon juice Line and place in the refrigerator for 15 minutes.
After 15 minutes remove from the refrigerator, open up each shrimp and place on a cookie sheet. Brush each shrimp with butter and then lightly dust with BBQ seasoning.
Place on grill shell down and close the lid, after about 4 minutes, brush with butter and flip. Check after 4 minutes and make sure the shells are pink and the flesh is completely opaque.
Remove from grill and squeeze a bit of lemon over the shrimp, the brush with butter or dip in butter.
*Note: Use half of the butter for brushing the shrimp and the other half for dipping.
Best Greg
