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Burp! Barbequed Shrimp
serves 4 as a main dish, 8-10 as a heavy appetizer course
Creole dry rub:
1 tsp salt
1 tsp cayenne pepper
1 tsp dried thyme
2 tsp dried oregano
3 tsp granulated garlic
1 tsp white pepper
2 tsp sweet paprika
1/2 tsp celery seed
2 lb large shrimp
2 T olive oil
1 tsp smoked paprika
1 stick butter
5 cloves garlic, minced
1 T fresh rosemary leaves, chopped
1/2 of a sweet (Vidalia) onion, finely minced
1 rib celery, finely minced
3/4 cup beer
1 T Worcestershire sauce
2 T hot sauce
1 T agave nectar (or corn syrup, if you prefer)
1 1/2 T freshly squeezed lemon juice
3/4 cup heavy cream
crusty French bread
Mix ingredients for dry rub together. Clean and de-vein shrimp, leaving shells intact. Toss shrimp with all but 3 tsp of the dry rub and then with the olive oil. Allow to sit, refrigerated, while you prepare the barbeque sauce and stoke up the grill.
Mix remaining 3 tsp dry rub with smoked paprika. Set aside.
Heat butter in a medium saucepan over medium heat. Add onion and celery and saute 3-4 minutes, or until softened. Add garlic and rosemary. Saute for additional minute. Add reserved dry rub, along with beer, Worcestershire, lemon juice, agave nectar, hot sauce, heavy cream and lemon juice. You might also want to toss in a piece or two of the lemon rind for good measure. Bring mixture to a simmer and allow to cook for 10-15 minutes, or until thickened.
When sauce is ready, fire up the charcoal grill and set up for direct grilling. Double skewer shrimp and place them over direct high heat and let them sizzle for 3-4 minutes on the first side. Flip them over and give them another 3-4 minutes on the other side (this depends heavily on the size of the shrimp) -- or until the flesh is firm and the shells are bright pink.
Remove shrimp from skewers and place in four medium or one large bowl. Pour warm sauce over the top, and serve with plenty of fresh, crusty French bread.
Sauce can be made 1 hour ahead. Reheat over low heat and whisk before pouring over shrimp.