thermonuclear bbq shrimp
2 lbs big fat fresh raw shrimp, peeled and deveined
1 large habanero pepper, stem removed,chopped
1/4 cup unsalted butter
1 1/2 tablespoons onions, chopped
1 tablespoon cayenne pepper
2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon brown sugar
bamboo skewers
2 cloves garlic, more to taste
Wash the shrimp, drain and place on skewers 4-6 per skewer.
Sauté onions and garlic in butter, remove for heat and place in blender.
Add cayenne, Worcestershire sauce, lemon juice pepper, cumin,
brown sugar and the habaneros with seeds; blend till smooth.
Brush onto the shrimp skewers and let marinate for 30-60
minutes in fridge.
Start grill and cook till opaque and slightly crispy.
Dust with paprika and serve.
old city bbq shrimp
1 1/2 lbs medium shrimp, in shells fresh or frozen
2 tablespoons melted butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 cloves garlic, minced
3/4 teaspoon Old Bay Seasoning
3/4 teaspoon cajun seasoning
3/4 teaspoon bottled hot pepper sauce
1/4 teaspoon ground black pepper
Lightly grease a 13x9 baking dish.
Peel and devein shrimp, leaving the tails intact.
Rinse the shrimp and pat dry with paper towels.
Place the shrimp in the baking dish and set aside.
In a small bowl combine the rest of the ingredients.
Pour the mixture over the shrimp.
Toss to coat the shrimp and lay in a single layer.
Bake uncovered for 15 minutes at 350 degrees.
Spoon the shrimp into a serving dish.
Pour the cooking liquid over the shrimp and serve immediately.
tequila adobo bbq shrimp
Shrimp Marinade
1/4 cup tequila
1/4 cup fresh squeezed lime juice
2 cloves garlic, minced
1/4 teaspoon pepper
1 1/2 lbs large shrimp (peeled and deveined)
1 cup adobo sauce (1/2 cup Adobo + 1/2 cup BBQ sauce, recipe to follow)
18-20 pieces bacon (cut in half)
seasoning salt
Adobo BBQ Sauce
3 large dried ancho chiles (stems and seeds removed)
1 large chipotle chile in adobo, clinging to it or dried pasilla pepper (stems and seeds removed)
1 1/2 cups boiling water
1/2 onion (chopped)
2 cloves garlic (minced)
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 teaspoons sugar
1/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup prepared barbecue sauce
Shrimp Marinade and Grilling:
In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
Marinate shrimp for 30 minutes, stirring once or twice.
Over marinating will result in a very strong flavor!
Remove shrimp from marinade, and wrap shrimp in bacon pieces.
Thread shrimp on skewers and lightly sprinkle with seasoning salt.
Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every 2 minutes and continue to baste.
The shrimp should cook for about 10 minutes.
Bacon will be cooked, but not crisped.
Serve immediately and drizzle with additional sauce.
BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
Let sit for 15 minutes.
Remove chilies and reserve 1/2 cup of chile water.
Add chile, reserved water, onion, garlic, oregano, cinnamon,
and cumin to a blender and puree.
Heat vegetable oil in a frying pan.
Sautee puree in pan and add vinegar and sugar, bring to a boil.
Reduce heat and simmer until thick.
This should yield 2 cups of Adobo sauce.
I freeze the extra sauce.
Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
Differing the proportions of the mixture will give you varying
degrees of spice.
Use this mixture to baste shrimp and drizzle remaining on shrimp.
[IMG]http://img241.imageshack.us/img241/1952/osiitoavatorat7.gif[/IMG][IMG]http://img337.imageshack.us/img337/6360/38134035pg5.jpg[/IMG][img]http://img407.imageshack.us/img407/8875/28244273hx0.jpg[/img][img]http://img339.imageshack.us/img339/4591/trophiesal2.jpg[/img]