Barbecue Shrimp
This recipe makes a terrific hors d’oeuvre, starter course, salad or dinner.  
You may substitute any size shrimp, prawn or lobster.  

We usually serve it as shown with a dip such as Remoulade Sauce or over
lettuce or pasta.   The seafood may be grilled or cooked in a skillet.

Note:  If using frozen shrimp, thaw and drain before marinading.
Ingredients as hors d'oeuvre for 6 people:
   Notes:
Shrimp
 1 pound
  
Homemade Barbecue Sauce
 1/2 pint
  
Chili Powder
 1 teaspoon
  
Cayenne Pepper
 1 teaspoon
  
Extra Virgin Olive Oil
 3 tablespoons
  
  1. Clean, devein and drain shrimp well.
  2. Mix with Barbecue Sauce, chili powder, cayenne pepper and 2 tablespoons olive oil.
  3. Cover and marinade at least 2 hours or up to 24 hours in the refrigerator.
  4. Bring to room temperature and drain off excess liquid.
  5. Bring  skillet to a very high heat and add 1 tablespoon of olive oil.
  6. Saute shrimp until pink (approx. one minute for popcorn shrimp or 2 minutes for 25 count
    shrimp.)
  7. Do not overcook or the shrimp will become tough.
  8. Serve immediately.
Click on: Barbecue Sauce for other delicious recipes with this sauce
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© 2004 David G. Blackburn
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