Hawaiian BBQ Peel & Eat Shrimp
Author: 
Recipe type: Direct heat
Serves: 6 to 8
 
Ingredients
  • 2 pounds shell-on jumbo shrimp, deveined
  • 1 tablespoon yellow curry powder
  • 1 tablespoon onion powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons chili powder
  • 2 teaspoon smoked paprika
  •  -
  • 1 cup Classic BBQ Sauce or your favorite
  • ¾ cup pineapple juice
  •  -
  • Extras:
  • http://www.bullbbq.com/grilling-accessories/kabobs/signature-stainless-steel-skewers or double-prong skewers
Instructions
  1. Brine shrimp if desired (see above). Rinse and pat dry shrimp then add to a large mixing bowl. Stir together the dry rub ingredients and sprinkle over the shrimp. Toss well to coat the shrimp. Thread on skewers and place in fridge until ready to grill. Will hold covered in the refrigerator for a couple hours.
  2. Stir together the BBQ sauce and pineapple juice in a small saucepan. Bring to a boil and then simmer to reduce the sauce to desired consistency. Set aside to cool.
  3. Set up grill for direct heat grilling over medium heat. Brush and oil grates before cooking.
  4. Remove shrimp from fridge and lay skewers on preheated grill. Cook for 3 to 4 minutes per side or just until the shrimp are pink and opaque. Remove immediately.
  5. Serve warm, room temperature or chilled with pineapple BBQ sauce.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/hawaiian-bbq-peel-eat-shrimp/