Award Winning Spicy Bbq Shrimp Recipes

AWARD-WINNING SPICY BBQ SHRIMP

Steps:

• Shell the shrimp, leaving the tails intact.
• Make a shallow cut lengthwise down the back of shrimp; wash out and de-vein.
• With rubber gloves, remove seeds from pepper and cut into 12 slivers.
• Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
• Wrap each shrimp with a bacon strip.
• Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles; baste with barbecue sauce.
• Grill uncovered over medium coals for 4 to 5 minutes.
• Turn, baste, and grill an additional 4 to 5 minutes or until bacon is crisp and shrimp has turned pink.
• Serve on lettuce-lined plates with onion and additional barbecue sauce.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

MR. JIM'S LOUISIANA BBQ SHRIMP

Steps:

• Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
• Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.