Grilled Shrimp With New Orleans-Style Barbecue Sauce

By stancec44

Can remove shrimp tail if you don't like eating them.

Ingredients

• For the Barbecue Sauce
• 1 stick butter
• 1 tablespoon spicy brown mustard
• 3 tablespoons Tabasco sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon paprika
• For the Shrimp
• 2 pounds large shrimp (16/20 per pound) peeled and deveined, tails left on
• 3 tablespoons olive oil
• Kosher salt and freshly cracked black pepper to taste
• Heavy rolls if you want to make them Po' Boys.

Details

Servings 4
Adapted from seriouseats.com

Preparation

Step 1

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.

PREP: While the fire heats up, combine [the ingredients for the Barbecue 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.

GRILL: 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.

TOSS: 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.