Tonight, I made by far the best grilled shrimp I've ever had. My guests agreed. These shrimp are a bit spicy, but oh so good!
Used the rub from Steven's "How to Grill" recipe for New Orleans shrimp. Added a bit of brown suger to the rub just because I like it. I'm originally from New Orleans so was intrigued by what was being classified as New Orleans shrimp. I've had shrimp almost every possible way. The few times though when I've had grilled shrimp, they were either dry and awful or served covered in steaming hot sauce in the shell and almost impossible to peel. They don't know what they're missing!
Made the basic BBQ sauce using Mesquite flavored Liquid smoke and adding 1/3 cup of honey and 1/2 cup finely chopped purple onion. For the rub in the sauce, I used the following storing the rest away for chicken at some later date:
1/2 cup McCormick Montreal Chicken Seasoning (found at Costco or perhaps Sam's)
1-1/2 tablespoons paprika
1-1/2 tablespoons brown sugar
3/4 teaspoon course ground black pepper
Use large shrimp. To prep the shrimp before adding the rub, I peeled and deveined them with a plastic shrimp peeler. If you're going to prepare shrimp, getting this plastic tool makes an otherwise timeconsuming onerous task a breeze. I used double skewers to make flipping easy.
If you haven't tried shrimp this way, I'd strongly urge you to do so. Steven, if you read this, thank you for opening a new taste world for me.