Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Skewer the
Large Shrimp (2 lb)
from top to bottom so they lay flat on the grill.
Step 2
Melt
Butter (1 cup)
in small pan and sauté
Garlic (4 cloves)
for 1-2 min. Add
Worcestershire Sauce (3/4 cup)
,
Lemon (1)
,
Freshly Ground Black Pepper (2 Tbsp)
and
Barbecue Rub (2 Tbsp)
. Bring to simmer and reduce heat to low. Add
Scallions (2 Tbsp)
,
Italian Flat-Leaf Parsley (2 Tbsp)
and simmer for 10-15 min. Keep warm.
Step 3
To grill the shrimp you’ll need a medium-hot fire. Just before they go on the grill dust each side with
Barbecue Rub (to taste)
.
Step 4
Place each skewer on the grill and give it a minute. Brush on the BBQ Shrimp sauce and flip the skewers over after 3 minutes. Hit the backside with baste and time another 3-4 minutes. The shrimp are done when they turn pink and you no longer see a transparent color.
Step 5
You’ll know when they’re done when they turn pink and you no longer see a transparent color.
Step 6
Cut a slit down the length of the
French Bread (1)
and brush the inside with a little olive oil. Place it under the broiler of your oven for a few minutes to toast the inside.
Step 7
Lay the French bread on a large cutting board and layer
Lettuce (to taste)
and
Tomatoes (to taste)
on the bottom half. Pile the shrimp on top. It’s ok if a few fall off the sides
Step 8
Mix
Mayonnaise (1 cup)
,
Dijon Mustard (2 Tbsp)
,
Scallions (1 bunch)
,
Italian Flat-Leaf Parsley (2 Tbsp)
,
Barbecue Rub (2 Tbsp)
,
Garlic (1 Tbsp)
,
Lemon (1)
,
Lemon (1/2)
and
Worcestershire Sauce (1 tsp)
together and refrigerate for 2 hours before serving the BBQ Remoulade Sauce.
Step 9
Smear the BBQ Remoulade on the top half of the French Bread and place it on top. Serve the rest of the sauce on the side for dipping any escaping shrimp. Serve and enjoy.
Rate & Review
{{id}}