N'awlins Barbecue Shrimp

The herbs and spices of this peel-and-eat shrimp taste great on a bed of rice pilaf. And you can forget about being dainty - this one's a finger-lickin' feast!


32 inch lrg shrimp shells - (abt 1 ½ lbs)
6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely-chopped fresh thyme
2 teaspoons paprika
½ teaspoon kosher salt
¼ teaspoon cayenne
¼ teaspoon turmeric


Step 1
To make the Marinade: In a small saute pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Step 2
Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Step 3
Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.

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