Outta The Park Grilled Shrimp Recipe

Having grown up in North Carolina, I was taught that the word barbecue is a noun for the most part and it's something folks eat that's typically pork in nature and shredded, served with a delightful vinegar based dressing.

As the years passed and my horizons were broadened, it fast became apparent that BBQ means different things to people all over the country and that in most non-NC & SC states in the US, BBQ is both a verb and a noun. It's something people do - an event where food is cooked on a grill and shared with friends, and it is the device used for cooking, also known as "the grill."

Australians enjoy referring to the grill as "the barbie," short for barbeque of course. So to tip our hats to the Aussies and the many fans we have in my husband's home state of Massachusetts where folks like to pahk their cahs, we like to call this recipe Outta The Pahk Shrimp on the Bahbie.

There's nothing faster or easier to cook on the grill than shrimp. Enjoy!

Outta The Park Grilled Shrimp

- 2 lbs Medium Shrimp, raw, peeled and de-veined
- Two tablespoons olive oil
- 3/4 Cup Outta The Park Hot & Spicy BBQ Sauce
- One tbsp each of salt, pepper, paprika and cayenne pepper combined to make a dry rub

Toss uncooked shrimp with olive oil.
Sprinkle shrimp with dry rub to taste. The more rub, the spicier the shrimp!
Place seasoned shrimp in one gallon zip lock bag.
Add barbecue sauce, press out the air and seal.
Marinate in refrigerator for 1-2 hours before grilling.
Pre heat grill to high ( If using a grill wok or basket, make sure these tools are preheated also).
Place marinated shrimp in grill wok or basket, or as an option you can put on skewers.
Grill with the lid closed for two minutes. Using a spatula or to longs flip shrimp and grill for an additional two minutes. Remove to platter add extra barbecue sauce and serve immediately.

Serve this shrimp hot and you and your mates will enjoy a "gooday!"