BBQ prawns or BBQ shrimp
Shrimp and BBQ cooking? Yep, and probably not what you’re thinking! Perhaps you’ve cooked skewered shrimp on the barbecue, but this recipe is different. These shrimp, or prawns, are actually in a barbecue sauce, making them real BBQ shrimp, or BBQ prawns, for our European and Aussie pals. Honestly, other than fried shrimp, these are the BEST shrimp I’ve ever eaten! The sauce was so good that I added some ingredients to the leftovers and am marinating a chicken in it right now. Do yourself a favor and try this recipe!
If you can find them, use the shrimp that have been split down the back and deveined. They’re still in the shell. The split allows lots of flavors to get to the flesh, and they’re a snap to peel. Don’t peel the shrimp until they’re ready to eat. The barbecue sauce is so tasty, you won’t need any cocktail sauce!
Holle’s BBQ Shrimp or BBQ Prawns recipe
What you’ll need:
- ¾ cup bottled barbecue sauce (I used K.C. Masterpiece hickory)
- 1 stick butter, melted
- ½ cup beer
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- Hot sauce, to taste (optional)
- 2 ½ – 3 pounds extra-large or jumbo shrimp
- ½ bag (from a 5-ounce box) Zatarain’s Crab and Shrimp Boil
- 2 large lemons, sliced thin
- 2 key limes, sliced thin
Directions: Combine barbecue sauce, melted butter, beer, vinegar, lime juice, and hot sauce.
In a roasting pan, place a layer of shrimp to cover the bottom. Evenly drizzle some sauce. Sprinkle crab boil over the sauce, and add a few lemon and lime slices.
Repeat process until all the ingredients have been used.
Place on grill. The temperature should be about 350 degrees. Close grill lid. After about 12 minutes, stir the contents of the roaster. Cook for about 12-15 more minutes. When all the shrimp are pink, they’re done.