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• 3 tbsp. tomato-based barbecue sauce
• 1 tbsp. minced onion
• 2 garlic cloves, minced
• 1 tbsp. freshly ground black pepper
• 1 tsp. kosher salt or coarse sea salt
• 1/4 tsp. Tabasco or other Louisiana hot pepper sauce, or more to taste
• 1 1/2 lbs. medium to large shrimp, peeled, and, if you wish, deveined
• 3 tbsp. unsalted butter, in several chunks
• 3 tbsp. freshly squeezed lemon juice
In a large bowl, whisk together Worcestershire sauce, barbecue sauce, onion, garlic, pepper, salt and Tabasco sauce. Stir in shrimp and let them soak in the mixture for 30 minutes, stirring occasionally.
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test). Drain marinade from shrimp into a medium-size saucepan over medium-high heat. Bring marinade to a boil and cook vigorously for several minutes. Add butter, whisking until it melts completely. Remove from heat and stir in lemon juice. Reserve for use as a sauce.
Place the shrimp in a mesh grill pan on the cooking grate (or in a single layer on a well-oiled small-mesh grill rack placed on the cooking grate). Grill shrimp, uncovered, for 2 to 3 minutes. Brush with sauce, then stir around in the pan (or turn on the rack) and grill for 2 to 3 minutes more on the second side. Shrimp are done when they are opaque, with a few lightly browned edges.
Arrange shrimp on a large platter or on individual plates, pour remaining sauce over them and serve immediately.
Nutrition information per serving:
Calories 221 Fat 10 g Sodium 1,650 mg
Carbohydrates 13 g Saturated fat 6 g Calcium 128 mg
Protein 19 g Cholesterol 196 mg Dietary fiber 1 g