Barbecue shrimp on the grill from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 05, 2016

    It would be hard for anything not to taste good slathered with the delicious barbecue sauce, but the shrimp were exceptional. Just the right briney counterpart. We didn't want to deal with the mess of shells so just put the peeled shrimp on skewers and cooked until they were opaque.

  • Breadcrumbs on June 24, 2012

    p. 174 - I’ll whole-heartedly recommend this dish and I’m surprised to find myself saying this since I tend to prefer my seafood straight-up - just give me some evoo, S&P then some lemon or lime and I’m good to go. This dish really, truly surprised me. I actually didn’t even touch my lime wedges!!! (this never, ever happens!). Rick says that fish and seafood deserve their own bbq sauce and he provides us w such a recipe on p. 437. Skeptics please step aside as this sauce is most definitely worth making. This is the best bbq shrimp dish we’ve ever made. The sauce was subtle yet provided the perfect balance of tang and sweetness to enhance the natural caramelized flavours that develop in grilled shrimp. Lovely. Photos here: http://chowhound.chow.com/topics/600179#7421994

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