Fresh Local BBQ Shrimp
Ingredients
Shrimp
- 1½ pounds large South Carolina shrimp (16 to 20 count), peeled and deveined
- Salt and freshly ground black pepper, to taste
- 1 tablespoon mayonnaise
Carolina Mustard BBQ Sauce
- 1 cup ketchup
- ¼ cup yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon packed brown sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery seed
- ½ teaspoon onion powder
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- 1 teaspoon hot sauce
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a small saucepan, combine the ketchup, mustard, Worcestershire sauce, apple cider vinegar, brown sugar, lemon juice, black pepper, celery seed, onion powder, garlic, salt, and hot sauce. Bring to a gentle simmer over low heat and cook for 20 minutes, stirring occasionally. Remove from the heat.
- Pat the shrimp dry and season lightly with salt and black pepper. Toss with the mayonnaise until evenly coated.
- Thread the shrimp onto skewers, if desired, for easier grilling.
- Preheat a grill to medium high heat and lightly oil the grates.
- Grill the shrimp for 2 to 3 minutes per side, turning once.
- During the final minute of cooking, brush the shrimp generously with the BBQ sauce and continue grilling until lightly caramelized.
- Serve immediately with the remaining BBQ sauce on the side.
Notes
- Serves 4.
- The BBQ sauce can be made up to 5 days in advance and refrigerated.
- Delicious served over Carolina Gold rice, alongside grilled vegetables, or with coleslaw and cornbread.
- This recipe also works well with scallops or firm white fish if you’d like to change up the protein.
