Shrimp n Shellfish
Want something really spicy? Combine Grill Friends Double Kabob Skewers and Ravensbark The Firehouse BBQ Sauce to make the perfect appetizer for parties, and family barbecues. The flavor combination is so good you’ll have guests asking for more sauce for dipping!
Prep Time: 30 minutes
Grill Time: 6-8 minutes
24 large raw shrimp
12 strips of thinly sliced bacon
1 large fresh lime
2 cups RavensBark BBQ Sauce – The Firehouse®
Shell and devein shrimp leaving tails on. Wrap each shrimp tightly with one half strip of bacon. Thread shrimp on each skewer so that they lay flat on their sides on the grill. Grill on medium-high heat for 3 to 4 minutes per side until bacon is cooked and shrimp are pink. Squeeze half the lime while on the grill. Remove shrimp to serving platter and squeeze over remaining lime. Brush with RavensBark BBQ Sauce – The Firehouse® .
Ravens Bark hails from Houston, Texas, where barbecue is an art form. Ravens Bark BBQ Sauce was born from a corporate client who was impressed with a homemade BBQ sauce they tasted while having dinner with the Ravens Bark family and asked them to develop it for his customers. This request and a family recipe for homemade sauce became the inspiration for the original flavor, The General. We craft our sauce in small batches, to control quality and insure freshness. You can bet your boots that every bottle is fresh, balanced to perfection and will make you the neighborhood pit master. HFCS Free.
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Nantucket Off-Shore Bayou Rub is a fantastic seasoning that brings home the flavors of the bayou in one simple blend. If you have not tried Grill Friends Double Kabob Skewers this would be the time to give them a try as they make grilling kabobs less hazardous! Here is a Bayou Rubbed Shrimp kabob recipe that is sure to please.
1 LB cooked and peeled shrimp
2-3 Teaspoons of Nantucket Off-Shore Bayou Rub
1 Teaspoon Extra Virgin Olive Oil
Juice of half a lemon
- In a mixing bowl, combine Olive Oil, Lemon Juice and shrimp. Toss the shrimp.
- Sprinkle in Nantucket Off-Shore Bayou Rub and toss again until the shrimp is evenly coated.
- Skewer the shrimp using Grill Friends Double Kabob Skewers and some of your favorite veggies.
- Grill the shrimp over medium direct heat for 5 minutes, turning frequently.
- Serve over rice
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Ya mon! Sometimes when the weather starts to get you down, it is time to heat up your BBQ with some Jamaican Jerk Chicken, Rasta style! Nantucket Off-Shore Rasta Rub is an easy way to get the party going with a simple recipe.
2 Tablespoons Rasta Rub
1 Tablespoon Extra Virgin Olive Oil
Juice of one lime.
1 LBS Peeled and de-veined shrimp or 1# boneless, skinless chicken breasts
2 Tablespoons Fresh Chopped Cilantro
- Mix olive oil and lime juice in a bowl.
- Toss Shrimp or chicken in and coat with the mixture.
- Add Rasta Rub and cilantro, toss again to until coated evenly.
- Let marinate for up to 20 minutes.
- Grill shrimp over medium direct heat until cooked thoroughly (5-10 Min for Shrimp, 15-20 Min for Chicken)
Serve over Pasta or with Red Beans and Rice.
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Grilled shrimp is about as fine as it gets. The key is to grill shrimp over a low to medium heat either on your gas or charcoal grill. Overcook the shrimp and they will dry out quickly so it is important not to grill them to quickly. Below is a grilled shrimp recipe that my wife has made time and time again. It is a great appetizer to serve while people are waiting for you to slice up some BBQ or grill the main course.
Recipe by Elizabeth Karmel
Shrimp Dipping Sauce:
- ½ cup high quality extra-virgin olive oil
- Juice from one large lemon
- Zest from one half of a lemon
- 2 cloves minced fresh garlic
- 4 stems of fresh oregano
- Fresh ground pepper to taste
16 Jumbo shrimp in shell (Frozen black tiger shrimp will work too)
3 TBSP olive oil
Quarter Cup of Kosher salt
Shrimp Dipping Sauce:
- Whisk together the oil and lemon. Stir in the garlic.
- Take the leaves off the oregano stems and leave whole, add to oil mixture.
- Let sit for at least 20 to 30 minutes so the flavors can marry—or better yet, make up to 12 hours in advance.
- Set aside.
Grilling the Shrimp
- Devein the shrimp with a “shrimp deveiner” or, use a small sharp knife to make a ¼-inch deep slit down the backs of the shrimp and remove the vein but not the shells.
- Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over.
- Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
- Place the shrimp in the center of the grill grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).
Serve immediately with dipping sauce on the side.
Serving Tip: This is a great party “ice breaker” appetizer. While the party is just getting started, toss the shrimp in the salt, grill them and place them on the platter. Have everyone take a shrimp, peel and dip it in the sauce for a fun. Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!
Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.