peel and eat barbecue prawns
BBQ & Grill
Peel & Eat Barbecue Prawns
Keeping the shells on shrimp helps to keep them moist and heightens their flavor during grilling.
Ingredients:
- shrimp
- 2 tbsp (30 ml) smoky barbecue rub
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) louisiana hot sauce
- 2 garlic cloves, pressed
- 16 uncooked shell-on shrimp (13-15 per pound), deveined (see cook's tip)
- corn relish
- 4 ears fresh corn, husks and silk removed, or 3 cups (750 ml) frozen corn kernels, thawed
- ½ medium red bell pepper
- 2 green onions with tops (about ½ cup/125 ml sliced)
- 3 tbsp (45 ml) prepared coleslaw dressing
Directions:
- Prepare grill for direct cooking over medium-high heat. For shrimp, combine rub, oil, hot sauce and garlic pressed with Garlic Press in a mixing bowl. Add shrimp; toss to coat and refrigerate until ready to grill.
- For relish, cut off ends of ears of corn, creating a flat base. Stand upright on cutting board and remove kernels. Dice bell pepper and slice green onions. Combine corn, bell pepper, green onions and coleslaw dressing in a mixing bowl. Cover and refrigerate.
- Brush the Large Grill Pan with oil. Place the shrimp in an even layer in the pan.
- Place pan on the grill and cook, covered, for 5-6 minutes or until shells are blackened and shrimp are opaque throughout. Serve the shrimp with the relish.
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