This one is mildly spicy, is very messy, and makes a great appetizer for a big crowd, as long as you provide plenty of paper towels. This also makes a perfect filling for a po’boy, the iconic sandwich of New Orleans, whether “dressed” or “plain.”
Grilled Shrimp with New Orleans-Style BBQ Sauce
For the shrimp:
- 2 lb large shrimp (16/20 per lb), peeled and deveined, tails left on
- 3 Tbsp olive oil
- Kosher salt and freshly cracked black pepper to taste
For the barbecue sauce:
- 1 stick butter
- 1 Tbsp spicy brown mustard
- 3 Tbsp Tabasco sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
- 1 Tbsp paprika
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds), you’re ready to cook.
While the fire heats up, combine ingredients for the sauce in a small saucepan over low heat. Cook, stirring frequently, until the butter has melted and the ingredients are well blended, then set aside.
Thread the shrimp onto skewers, about 6 per skewer. Drizzle the shrimp with the olive oil and sprinkle them generously with the salt and pepper, then place them on the grill directly over the coals and cook until slightly charred and golden brown, about 3 to 4 minutes per side. To check for doneness, cut into one of the shrimp at its thickest point and peek inside to be sure it is opaque throughout.
When the shrimp come off the grill, slide them off the skewers into a large bowl. Add the barbecue sauce and toss vigorously to coat. Serve hot.
Serves 4 as an entrée.
About the Author
Reprinted with permission from The Big-Flavor Grill, by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, a division of Random House LLC. Photographs copyright 2014 by Ed Anderson.