Scumptious BBQ Shrimp
Scumptious BBQ Shrimp
1 ½ lbs large shrimp in the shell, legs removed
Marinade
18 green onions (3 bunches) divided
12 medium cloves garlic, chopped
12 tablespoons (1 ½ sticks) unsalted butter (180 ml)
1/3 cup dry white wine (340 ml)
½ teaspoon Tabasco sauce (2.5 ml)
Vegetable oil
Devain the shrimp, remove the legs and leave the shells on. Place deviened shrimp in a clear plastic bag and set bag in bowl with ice.
Melt butter in a skillet at medium-low heat. Chop green onions (reserving 2 tablespoons for garnish) and garlic and add to the skillet. Cook for 3 minutes, stirring, or until onions are soft. Add the wine to the skillet and simmer for 5 minutes.
Once cooled, pour the marinade into a large sealable plastic bag, reserving some for later use. Add shrimp to the plastic bag and move ingredients around, ensuring the shrimp are well coated. Put the bag into the refrigerator for 2.5 hours.
When ready to grill the shrimp remove them from the refrigerator and pour all the contents of the bag into a strainer.
Add Tabasco sauce to the reserved marinade and reheat in a pot.
Preheat the barbecue to 425°F/220°C. Oil the grill. Place the shrimp on the grill and cook ½ minute per side or until they are pink.
Serve with warmed sauce.
Yield: 6 servings
1 ½ lbs large shrimp in the shell, legs removed
Marinade
18 green onions (3 bunches) divided
12 medium cloves garlic, chopped
12 tablespoons (1 ½ sticks) unsalted butter (180 ml)
1/3 cup dry white wine (340 ml)
½ teaspoon Tabasco sauce (2.5 ml)
Vegetable oil
Devain the shrimp, remove the legs and leave the shells on. Place deviened shrimp in a clear plastic bag and set bag in bowl with ice.
Melt butter in a skillet at medium-low heat. Chop green onions (reserving 2 tablespoons for garnish) and garlic and add to the skillet. Cook for 3 minutes, stirring, or until onions are soft. Add the wine to the skillet and simmer for 5 minutes.
Once cooled, pour the marinade into a large sealable plastic bag, reserving some for later use. Add shrimp to the plastic bag and move ingredients around, ensuring the shrimp are well coated. Put the bag into the refrigerator for 2.5 hours.
When ready to grill the shrimp remove them from the refrigerator and pour all the contents of the bag into a strainer.
Add Tabasco sauce to the reserved marinade and reheat in a pot.
Preheat the barbecue to 425°F/220°C. Oil the grill. Place the shrimp on the grill and cook ½ minute per side or until they are pink.
Serve with warmed sauce.
Yield: 6 servings
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