- 1/3 cup Louisiana Hot Sauce
- 1/3 cup canola oil
- 1 tsp Worcestershire Sauce
- 2 cloves garlic minced
- 1 handful cilantro, roughly chopped, plus more for garnish
- 1 tsp sugar
- black pepper
- 4 TBS Butter melted
- Juice of 1 lemon
- 2 pounds large shrimp (16 to 25 count), peeled and deveined
While the shrimp is marinating, soak wooden skewers in water to prevent them from burning. Arrange the shrimp on the skewers and season each side with salt and black pepper. Melt the butter in a microwave safe bowl and add the lemon juice.
Set up your grill for direct grilling or med. High heat on a gas grill. Make sure the cooking grate is lubricated with cooking oil to prevent the shrimp from sticking. Place each skewer on the grate but don’t go too far. This process is fast. After 2 minutes baste with the butter mixture and give the skewers a flip. Hit the opposite side with the butter baste and time another 2 minutes. As soon as the shrimp start to turn an opaque color, it’s done.
Get it off the fire and enjoy! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram
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