If you don’t care much about shrimp but you own a BBQ then you are in luck, we are about to change your whole seafood perspective using just one simple recipe.
Honestly, I am totally indifferent to seafood, of any kind. My last visit to Red Lobster happened probably five years ago, if not more, and it turned out to be a disappointment. Experiments with various sea animals never turned out the way I envisioned my dishes to be. The closest I got to a great dish was many years ago, a sort of mussel stew pretty good actually, the only downside, it was cooked by somebody else.
I never stopped trying though and I think I finally got it, at least as far as shrimp goes anyway. Of course, it’s just simple grilling but the combination of spices and the dipping sauce left even za wife pleasantly surprised, which does not happen often. On a side note, the multitude of spices can be replaced by blackened seasoning but I would strongly suggest you mix your own, the way I did. Enjoy!
- ¼ cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp whole-grain mustard
- 1 tbsp prepared hot horseradish
- 1 tbsp ketchup
- 2 tbsp Italian parsley, chopped
- 2 garlic cloves, minced
- 1 lb large shrimp, peeled
- 2 tsp seasoning or more if needed
- You can also add a bit of salt but I forgot about it and it was just fine.
- ½ tbsp paprika
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp ground thyme
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp dried basil
- ½ tsp dried oregano
- For the sauce mix the olive oil, lemon juice, mustard, horseradish, ketchup, 2 tbsp or parsley and garlic; refrigerate until ready to serve.
- Place the peeled shrimp in a big resealable bag along with 2 tbsp of olive oil and seasoning. Seal bag and turn to coat; let sit for 15 minutes.
- Preheat your BBQ to 300° F to 350° F and place the shrimp onto it. You can also skewer them but it is up to you. Grill for 2 -3 minutes per side or until shrimp will turn pink.
- Remove from grill and serve with remoulade.