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Grilled barbecue shrimp

Grilled barbecue shrimp

Brendan Stapleton

Grilled BBQ Shrimp  serves 4

 

2 sticks butter

4 garlic cloves, chopped

2 teaspoons smoked paprika

2 tablespoons Worcestershire sauce

1 teaspoon tabasco

1 tablespoon chopped rosemary

½ teaspoon ground black pepper

Salt

1 pounds shrimp, 24 count, peeled and deveined

Canola oil

2 tablespoons chopped flat leaf parsley

French bread, sliced ¼ inch thick

Heat grill to high.

 

Melt butter in a large sauté pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cook additional 10 seconds. Add the Worcestershire, tobasco, juice of ½ lemon, rosemary, add ½ teaspoon pepper. Season with salt and reserve.

 

Toss the shrimp in canola oil and season with salt and pepper. Grill until lightly charred just cooked through. Remove the grill and toss in the butter sauce in the pan. Add the parsley and lemon slices and cook for 10 seconds.

 

Grill the bread until it has grill marks on both sides, about 30 seconds per side. Serve the shrimp and sauce with the grilled bread for dipping.

 

For more amazing recipes like this, check out Chef Steve Zimei and his amazing team at the Burlington Chopps Marriott located at 1 Mall road in Burlington ma, 01803.