BBQ Shrimp

**Tejano_Gringo** · 10-15-2013, 08:36 AM

One of my favorites is grilling jumbo sized shrimp. I basically butterfly the shrimp pretty deep, so that when I first place them on the grill, I can lay them down flat. After prepping the shrimp, I get a zip lock baggie, add olive oil, "Badia" "Fajita Seasoning", and cayenne pepper. You can find "Badia" at some Walmart locations, and Belle Foods. After giving the shrimp a good tossing, I will add a tad more fajita seasoning and cayenne pepper. They then go in the fridge for 30 minutes, while I am tending to getting the coals lit. My favorite charcoal is Royal Oak Hardwood Lump. 100% natural, quick to light, and once I choke the oxygen in the pit, it will extinguish itself, and I always get to use the same batch of charcoal at least twice. It also leaves little ash. Back to the shrimp...Once they hit the grill, I keep turning them around every 45 seconds till done. They are great resting on top of a bed of rice and sweet peas, over a salad, cold in the middle of the night, or in a warm tortilla with Cilantro or slaw. Fresh lime juice never hurts either. When out of "Badia", I go with "Simply Asia" "Sweet and Smokey Hibachi Seasoning", but I do not add the cayenne. There is Jalapeño already in this seasoning. In the end, I have had nothing but compliments on how the shrimp turn out tasting.