Spicy Shrimp

well for the last couple weeks leah and i have been trying to set a menu every week (you know be normal not like usual when i go to store and decide there).. so we have been trying diffrent repie's that i have gotten from here. well tonight was spicy chrimp night!!!!

let me tell you this was super easy. the only problem i had was the "Grill Wok" (you know one of those baskets with holes in it) has been used more for sifting lump than grilling food . so i wanted to do enough of these shrimp so it could count as a meal. so we got 2 lbs of shrimp and doubled AZRP's Recepie.


Spicy Shrimp

Ingredients:
• 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butter flied
• 2 Clove Garlic, minced
• 1 Tbs Kosher salt
• 1 tsp Paprika
• ½ tsp Cayenne pepper
• 2 tsp Lemon juice
• 2 Tbs Olive oil
Cooking Directions:
• These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves (minced) and mash them into a paste with the side of your knife or a mortar and pestal (easier). Add to that paste 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy. -RP
Source BGE forum recipe section

Submitted by AZRP (Randy Price)



well i happened to be worried because when i seen azrp cooking these things at eggtoberfest they were beautiful but it looked like a real job and i was not sigining up for that tonight. so i took both of my grates for my large and turned them in diffrent directions so the heat could get through byut the shrimp could not.. do not know who does that on here but i have seen a picture so whoever you are you are ok in my book. made this job easy. first thing is did was make the sauce




in the mortal and pestal was super easy.. peeled and devieghned some shrimp that was left over from an appetizer. we bought another bag of frozen shrimp.. i know someone is saying frozen shrimp is a sin, well where i lkive in s.c. you either want to buy them frozen or you will wish you did.. all of the shrimp in the publix is prevously frozen so we just bought some that wern't thawed last sunday. ended up when we picked up the shrimp they were already peeled and devighned... yea woohoo for my meal tonight but boo hoo for my collection of shrimp peelings that i will make into shrimp stock oneday..



but on to the meal here they were right onto the grill



here they were right before they came off



did not get a chance to even attempt a p[lating picture........ see i am not that talented :laugh: :laugh: :laugh: :woohoo:



if you get a chance try this recepie you may not (like me) be able to make them look as good as azrp does but after you chew them it will not matter :silly: