OUTBACK STEAKHOUSE GRILLED SHRIMP ON THE BARBIE

Outback Steakhouse Grilled Shrimp On The Barbie image

This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp -- enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you can grill up to a pound of shrimp with this cool clone. You can often find bags of frozen shrimp that have been peeled, but with the tails left on. Those are perfect for this recipe.

Provided by @MakeItYours

Number Of Ingredients 25

Ingredients

1/2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1/4 teaspoons prepared horseradish
1 teaspoon minced celery
1 teaspoon minced white onion
1 teaspoon minced green bell pepper
1/4 teaspoon minced fresh parsley
1/4 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
pinch salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
dash allspice
6 large shrimp (21 to 25 per pound)
fresh lemon juice
1 tablespoon butter, melted
minced fresh parsley

Steps:

Preheat your grill to high heat.
Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.
Prepare the shrimp seasoning by mixing the spices together in a small bowl.
Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are "spooning" each other.
Squeeze some fresh lemon juice over the cuddling shrimp.
Brush melted butter generously over the top of the shrimp.
Sprinkle a bit of the seasoning on next. Don't use a heavy coating of seasoning
Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp, followed by another light sprinkle of seasoning.
After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.
Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread (see Tidbits). Sprinkle with a pinch of fresh parsley.
Makes 1 to 2 servings.
Tidbits: It is best to serve your shrimp on a clone for the Bushman bread which you can find here as a bed for your shrimp. Just slice an inch-thick piece off through the middle of the bread. This will give you a slice that is about 8 inches long and 2 to 3 inches wide. Crush a clove of garlic and mix it with your leftover melted butter. Brush this garlic butter on both sides of the bread and toast it until lightly brown. If you don't feel up to making the bread, you can use any bread you might have around that is in the shape of a hoagie roll. Or you may just wish to serve the shrimp on its own without the bread bed.