These sweet, tangy shrimp are served in the shell. You gotta peel them to get to the good stuff, so be sure to serve them with plenty of napkins.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat the grill to 250°F.
Step 2
Thread the shrimp onto the soaked skewers, and place them in a shallow dish. Sprinkle both sides of shrimp with salt and Neely’s Barbecue Seasoning. Place a sheet of aluminum foil on the grill over direct heat. Place the skewers on the foil, and grill for about 3 minutes on each side, until the shrimp are firm and just cooked through (do not overcook). Brush both sides of the shrimp with Neely’s Barbecue Sauce, cook for another minute, and then serve with additional sauce on the side.
TONY’S TIP
Step 3
Barbecued shrimp, catfish, and most other seafood don’t need to be seasoned in advance, because their sweet, delicate flavor easily absorbs plenty of kick from the grill and the barbecue seasonings and sauce. That’s why I sprinkle fish and seafood with seasoning just before grilling. Be sure to place seafood on a sheet of foil, so the it cooks gently and releases juices that will prevent it from sticking to the foil.
