Shrimp to Die For!

Posted by KennyG on July 15, 1998 at 06:26:09:

Greetings gang,

Let's take a break from all the gas grill comparos and talk food. How about some appetizers? Grilled shrimp?

If you liked my boneless/skinless smoked chicken breast recipe or my wings to die for, just wait
until you try this one. Been working on this simple recipe for a long time until I recently stumbled across some great commercial sauces. No more spice blending for me thanks to Mrs. Dogs. This is too good not to share!

Guesstimate how much of the following marinade, in these approximate proportions, you will need
for the number of skewers of shelled and de-veined shrimp you care to grill. If you're lucky enough to be able to consistently obtain fresh, good quality 21-25 ct. or better, I envy you!

• 1/2 cup Wishbone "Robusto" Italian salad dressing
• 1 heaping tablespoon Jamaican jerk sauce - best with Mrs. Dogs. 
• 1 dash Worcestershire
• 1 pinch fresh ground black pepper (tellicherry)
• 1 heaping tablespoon honey

Stir thoroughly with a wire wisk to completely dissolve the honey. "Paint" the mixture on both
sides of the shrimp skewers with a basting brush 30-60 minutes before cooking.

Crank up the HIGHEST heat you can muster with your gas or charcoal grill (use lump if you've got) and if you are into smoking chips, I suggest guava and mesquite. 2 minutes or less per side will do it (relative to 21-25 ct. size) and the honey will caramelize quickly for a crispy outside. As a
precaution against overcooking, go straight from the fridge to the grill.

I had guests fighting over these at a recent party. They will also have a nice little pepper bite
to them.

K~G

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