Best Mr Bs Bbq Shrimp Recipes

Mr. Story's BBQ Shrimp image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 sticks unsalted butter
2 teaspoons coarse black pepper
2 teaspoons kosher salt
1/2 cup freshly squeezed lime juice
1 tablespoon hot sauce, or more if you like it spicier
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 pounds extra-jumbo shrimp (16 to 20 per pound), shell left on
3 tablespoons olive oil
Chopped flat-leaf parsley
1 loaf French bread

Steps:

Heat the grill to high.
Place a few large cazuelas or a large high-sided saute pan on the grates of the grill. Add the butter, pepper, salt, lime juice, hot sauce, Worcestershire and thyme and cook until the butter has melted and the mixture begins to simmer.
While the butter mixture is melting, toss the shrimp with the oil and place on the grill in an even layer. Grill for 20 to 30 seconds per side then transfer to the butter mixture, stir to combine and cook until the shrimp are just cooked through, 4 to 5 minutes. Remove from the heat and stir in the parsley.
While shrimp is cooking, split bread in half, sprinkle with olive oil and salt and pepper, and place on grill, cut side down, for 1 to 2 minutes until toasted.
Serve shrimp with the grilled bread.

BBQ Shrimp image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon light brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne
Zest and juice of 2 limes, plus lime wedges, for serving
2 pounds 16/20 shrimp, shell on and deveined

Steps:

Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
To serve: Add the shrimp to a platter and garnish with lime wedges.

Mr. B's Barbecued Shrimp Recipe - (4.3/5) image

Provided by cindygwest

Number Of Ingredients 9

16 jumbo Gulf shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

Steps:

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

MR. B'S BBQ SHRIMP image

Yield 2 entrees

Number Of Ingredients 9

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

Steps:

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.