Firecracker Shrimp Skewers: A Smoky BBQ Smokehouse Delight

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1. 24 large shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 1 cup panko breadcrumbs 4. 2 large eggs 5. 1/2 cup milk 6. 1/2 teaspoon paprika 7. 1/2 teaspoon garlic powder 8. 1/2 teaspoon onion powder 9. 1/2 teaspoon cayenne pepper (optional) 10. 1 tablespoon vegetable oil

Instructions

1. In a shallow dish, whisk together the milk and eggs.
2. In another shallow dish, mix together the flour, panko breadcrumbs, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Pat the shrimp dry with paper towels. Dip each shrimp into the egg mixture, then coat with the flour mixture, shaking off excess.
4. Thread 4 shrimp onto each skewer, alternating heads and tails for an attractive presentation.
5. Preheat a grill or grill pan to medium high heat. Brush the grates with vegetable oil.
6. Grill the skewers for 3 4 minutes per side, or until shrimp are pink and opaque.

Chef’s Insight

To add even more smoky flavor, marinate the shrimp in a mixture of smoked paprika and Worcestershire sauce for 30 minutes before breading.

Notes

For a spicier version, increase the amount of cayenne pepper used in the breading mix.