A nice modernized version of the old classic shrimp cocktail. Watch ’em disappear! Simplicity at its best, so quick and easy, yet very yummy!
The shrimp turn out plump, juicy and delish. I added a little cayenne for some heat.
I love these shrimp and everybody that’s tried them loves them as well.
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Grilled Shrimp — Mmmmmm
For the rub
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon garlic salt
1⁄2 tablespoon black pepper
1 tablespoon Italian seasoning
2 tablespoons brown sugar
For the shrimp
2 tablespoons olive oil (give or take)
2 lbs medium shrimp, peeled and deveined (U-25s ( I buy them peeled and deveined)
In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to lightly coat the shrimp. The bag should look dark red. Refrigerate for 1-4 hrs, the longer you wait the hotter they’ll be.
Light the grill and while it’s heating place shrimp on skewers.
When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please).
Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
Remove from skewers and serve hot. No dipping sauce required.
This rub works well on chicken wings too!
Recipe based on one by Steve_G
Photo by Delicious as it Looks