Southern Grill Snack: Firecracker Shrimp Boil

Allergens

Shellfish, Dairy (in butter)

Ingredients

• 2 lbs large shrimp, peeled and deveined 1 tbsp smoked paprika 1 tbsp garlic powder 1 tsp cayenne pepper (adjust to taste) 1 tsp salt 1 tsp black pepper 1/2 cup unsalted butter, melted 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley

Instructions

1. In a medium sized bowl, combine the shrimp with the smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix well to coat the shrimp evenly. Let marinate for 30 minutes in the refrigerator.
2. Preheat your grill or grill pan over medium high heat.
3. Remove the shrimp from the refrigerator and skewer them, leaving a little space between each piece.
4. Grill the shrimp skewers for 2 3 minutes on each side or until they turn pink and opaque. Be sure to watch them closely so they don't overcook.
5. In a large bowl, mix together the melted butter, lemon juice, and parsley. Add the grilled shrimp and toss well to coat.

Chef’s Insight

To add even more flavor, consider marinating the shrimp overnight in the refrigerator for a deeper taste.

Notes

Adjust the spice level according to your preference by increasing or decreasing the cayenne pepper.