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THE RED-ZONE BARBECUE SHRIMP




Source of Recipe


Buccs Fans


List of Ingredients




32 large shrimp (about 1-1/2 pounds), in their shells

For the marinade:
6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric

Recipe



To make the marinade: In a small sauté pan over medium heat, melt the
butter. Add the garlic and cook, stirring occasionally, until soft, 2 to
3 minutes. Remove from the heat and add the remaining marinade
ingredients. Stir and allow to cool at room temperature. Using a sharp
knife split open the back of each shrimp and devein it. Place the shrimp
in a large, resealable plastic bag and pour in the marinade. Press the
air out of the bag and seal tightly. Turn the bag to distribute the
marinade, place in a bowl, and refrigerate for 20 to 30 minutes. Remove
the shrimp from the bag and discard the marinade. Grill over Direct High
heat until the shrimp are just opaque in the center and firm to the
touch, 2 to 4 minutes, turning once halfway through grilling time.
Remove from the grill and serve warm or at room temperature with rice,
if desired.

Serves 4.