Shrimp?

Drivr

Okay the ribs are on but I need a decent recipe for shrimp for when the ribs are done. Anyone?

Chef Wil

Drivr,
peel and devein, rub, hot and fast

YB

Drivr,
This recipe is a winner...I have cooked KennyG's shrimp alot.
Larry
Shrimp to die for [p]

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[p]Posted by KennyG on July 15, 1998 at 06:26:09:[p]Greetings gang,[p]Let's take a break from all the gas grill comparos
and talk food. How about some appetizers? Grilled
shrimp?[p]If you liked my boneless/skinless smoked chicken
breast recipe or my wings to die for, just wait
until you try this one. Been working on this
simple recipe for a long time until I recently
stumbled across some great commercial sauces. No
more spice blending for me thanks to Mrs. Dogs.
This is too good not to share![p]Guesstimate how much of the following marinade,
in these approximate proportions, you will need
for the number of skewers of shelled and deveined
shrimp you care to grill. If you're lucky enough
to be able to consistantly obtain fresh, good
quality 21-25 ct. or better, I envy you![p]1/2 cup Wishbone "Robusto" italian salad dressing
1 heaping tablespoon honey
1 heaping tablespoon Jamaican jerk sauce - best
with Mrs. Dogs. Have also tried Grand Anse
and Busha Browne's
1 dash worcestershire
1 pinch fresh ground black pepper (tellicherry) [p]Stir thoroughly with a wire wisk to completely
dissolve the honey. "Paint" the mixture on both
sides of the shrimp skewers with a basting brush
30-60 minutes before cooking.[p]Crank up the HIGHEST heat you can muster with your
gas or charcoal grill (use lump if you've got) and
if you are into smoking chips, I suggest guava and
mesquite. 2 minutes or less per side will do it
(relative to 21-25 ct. size) and the honey will
carmelize quickly for a crispy outside. As a
precaution against overcooking, go straight from
the fridge to the grill.[p]I had guests fighting over these at a recent party.
They will also have a nice little pepper bite
to them. [p]K~G[p]

[ul][li]Shrimp on the mini egg[/ul]

mad max beyond eggdome

Drivr,
real simple. . coat with olive oil, old bay, and some dizzy rub (tsunami spin, jamaican firewalk, ragin river, taker your pick). . grill about 2 -3 minutes per side. . .thats it. ..enjoy. .

Dr. Strangelove

Drivr,
Soak bamboo skewers in water for about 20 minutes, peel the shrimp, use enough olive oil to just coat however many shrimp you are cooking, chili powder, old bay, everglades seasoning, (or whatever you have around), hot chili oil to taste, let them sit in the fridge in a bowl while the skerwers soak, pierce through tail and "head" (so they don't spin on the skewer), cook 2-3 minutes per side over medium heat till pink. Have plenty, people will eat these instead of the main course.