Sea Island Charbroiled Shrimp

READY IN: 25mins
YIELD: 3 skewers


  • 15
    medium shrimp
  • 3
    wooden skewers, soaked in cold water 20 minutes to prevent burning
  • 12
    cup breadcrumbs
  • 14
    cup vegetable oil
  • 4
    tablespoons butter, melted
  • lemon pepper, to taste
  • Lawry's Seasoned Salt, to taste
  • lemon wedge, for garnish


  • Prepare charcoal grill.
  • Peel and devein shrimp, rinse and pat dry.
  • Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
  • Set aside.
  • Place bread crumbs on flat plate.
  • Combine vegetable oil and melted butter in flat bowl.
  • Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
  • Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
  • Repeat with remaining skewers.
  • Rub grill rack with oil-soaked paper towel to prevent sticking.
  • Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
  • Serve with lemon wedges.
  • Makes 3 skewers, each 220 calories (73.6 percent calories from fat), 18 g fat, 60 mg cholesterol, 550 mg sodium, 9 g carbohydrates, 0 g dietary fiber, 6 g protein.
  • Source: Sea Island/Express-News files.