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Marinated BBQ Shrimp
Description:My new favorite shrimp recipe. Cannot be served without bread for dunking in the sauce!
Ingredients:1.5 pound fresh shrimp with heads on 1 stick unsalted butter, melted 1/4 cup EVOO 1/4 cup Woscestershire 2 Tbs Minced Garlic 1/2 tsp kosher salt 1/2 tsp fresh cracked black pepper 1 Tbs oregano 1.5 Tbs favorite seafood rub, Byron\'s Jubilee rub used Juice of 1 lemon If extra heat is desired, add tabasco / cayenne pepper to taste
Instructions:Mix all ingredients except shrimp. Stir well to combine. Pour marinade over single layer of shrimp in bge safe, non-metalic casserole dish. (9 x 13 should work perfectly). Refrigerator for 2 hours, turning shrimp every 30 minutes. Stabilize egg at 375, with indirect setup. Cook shrimp in casserole dish for 15 minutes, turn after 7. Watch that you don\'t overcook. Peel and enjoy.
Notes:Serve with warm french bread for dunking in sauce created during the cook!
Number Of Servings:2Source:
Vegetarian:YesTime To Prepare:2.25 hours prep
Date:Wed 25 Mar 2009 22:18:59 UTCViewed:5895 times
Rating:5,00 (1 votes)

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KevinComment added on: Thu 26 Mar 2009 00:36:54 UTC
What constitutes a BGE safe, non-metallic casserole dish? In my experience, anything made of pyrex or ceramic shouldn't be used over a fire (or burning charcoal). I'm not trying to be a smart***, I would like to buy one.

DryFlyComment added on: Wed 01 Apr 2009 17:22:20 UTC
Read again. This is an indirect cook!
Cooking VesselsComment added on: Wed 22 Apr 2009 20:52:44 UTC
i would imagine that you could use a cast iron or cast aluminum. I use an All Clad Cast Aluminum roasting dish for al lot of things in my large BGE. I have cooked biscuits, sauteed onions in olive oil, even cooked some green beans with a few slices of bacon in it. I have used it directly over the heat using the grill rack and also have used with the plate setter in the egg. Seems to work great and I imagine you could use it for this shrimp as well. I would though never use pyrex or a ceramic dish, my wife would kill me if this was the case!

The only question I do have though, where do you find shrimp with head on! I have a great fish market here in Oklahoma that has excellent safe seafood, but have never seen any with the head on! May just have to try with no head and see how it tastes!
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