Prep 15 mins
Cook 6 mins
Very tasty, easy barbecue shrimp recipe. The lime and cilantro really set it off. Recipe from a grocery store marketing firm called Try Foods International. I have used http://www.food.com/recipe/ainsleys-barbecue-spice-rub-444453 for the barbecue spice with great results.
- 20 large shrimp, shelled and deveined
- 1 1⁄2 tablespoons barbecue spices
- 3⁄4 cup ketchup
- 1 1⁄2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 3 green onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 lime, juice of
- 2 tablespoons fresh cilantro, chopped
- salt and pepper
- Toss shrimp with seasoning to coat. Thread 5 shrimp each on 4 metal skewers (soak wooden skewers for at least 30 minutes) Place skewered shrimp in a glass dish.
- Mix the remaining ingredients and pour half the marinade over the shrimp.
- Marinate for 15 minutes.
- Heat grill to medium-high, cook shrimp for 2 to 3 minutes a side, basting with reserved sauce. Cook the shrimp until opaque; be careful not to overcook.
I made this for an office lunch BBQ. Everyone loved it. It was simple to make. The only thing I had trouble with was the BBQ Spice. I don't know what that is, nor did I read any of the review (until now). I simply used a spice rub that I picked up in the bulk section at my market. It was tasty.
Yummy. I used Chili Sauce instead of ketchup. And I didn't have time to actually marinate them, or baste them...I just skewered 'em, schmushed 'em into the sauce, then put them on the grill. They turned out great. The kids thought they were perfect as-is, but I think they were a bit too sweet; next time I'll omit or sharply reduce the quantity of honey, and maybe add a bit more heat (i.e. cayenne) to my barbecue spice rub.
Really complimentary flavours that all worked so well together. I cooked using U6 Australian Tiger prawns with 3 per skewer (half a pound per skewer) and enjoyed along with a nice glass or two of Chardonnay.