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My favorite grilled shrimp comes from a copycat recipe for Outback’s Grilled Shrimp on the Barbie.  This is such a quick and simple meal to put together . . . you only need a blend of spices, melted butter and some lemon wedges. The spice blend is perfect and makes for the best grilled shrimp to serve as an appetizer, topper for a salad, shrimp tacos, or even as the main event.   I served these beauties alongside a bowl of creamy risotto and a tomato salad.  It was yummy to say the least!   If you want to show off, dunk these in a Remoulade Sauce that will make everyone smile.  It’s a big hit around here and expected at every shrimp gathering!  Hope you enjoy!


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The spice blend includes salt, black pepper, onion powder, cayenne pepper, garlic powder, ancho chile powder, allspice and sugar.


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As I was swirling the spices together I stopped to take a picture.


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If using wooden skewers, let them soak at least 20 minutes prior to adding shrimp.  This is approximately 1 pound.


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Sprinkle seasoning on both sides of shrimp.


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Brush with melted butter.

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Spritz with lemon juice.



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Place on a hot grill.  These only need to go about 2 minutes.  The tails will turn pink in no time which will indicate time to turn over.


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See the pink color coming through.  Once turned let brush another little bit of melted butter and spritz with lemon.  Grill another couple minutes.



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Looks ready to me, off the grill they go!


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Remoulade Sauce. . . perfect for dipping!


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Aussie Shrimp (adapted from Chef Pablo’s Recipes)

1 pound Large Shrimp 21 – 26 count
Spice Blend, recipe follows
2 tablespoons Butter, melted
1/2 Lemon, cut into wedges
Remoulade Sauce, recipe follows (optional)

Peel and devein shrimp, leave tails intact.  If using wooden skewers, soak in water for at least 20 minutes.  Heat a gas or charcoal grill.  Skewer shrimp 4 – 6 per skewer depending on the length. Sprinkle spice blend over both sides of shrimp, brush melted butter on each skewer and spritz with a lemon wedge.  Place skewers on hot grill , butter and lemon side down and cook approximately 2 minutes or until shrimp turn pink.  Turn the skewers over, brush melted butter and spritz with lemon and let cook approximately 1 1/2 – 2 minutes longer.  Try not to overcook the shrimp as they can become rubbery.

Remove and serve with remoulade sauce if desired.

Spice Blend

1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Ancho Chile Powder
1/2 teaspoon Sugar
1/4 teaspoon Cayenne
Pinch of Allspice

Combine all ingredients and store in airtight container.

Remoulade Sauce

1/2 cup Mayonaise
1 tablespoon Dijon coarse ground mustard
1 1/4 teaspoon prepared horseradish  (or 1 1/4 teaspoons Penzey’s Horseradish Dip diluted with 2 teaspoons milk)
1 teaspoon finely chopped Red Onion
1/4 teaspoon dried Parsley
1/4 teaspoon cider vinegar
1/4 teaspoon Paprika
Pinch of Black Pepper
Pinch of Cayenne Pepper
Pinch of Salt

Combine ingredients and refrigerate.  Will keep in fridge 2 – 3 weeks.