2poundslarge fresh or defrosted shrimp21 to 25 count per pound
1cupolive oil
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
1tablespoonJack’s Old South Original Rubor make your own,
¾cupJack’s Old South Hickory Sauceor make your own
Fresh lemonsquartered, for serving (optional)
Instructies
Cut each shrimp in half lengthwise, starting at the underside and making a shallow cut (don’t cut all the way through) to the top shell.
Unfold the shrimp (open them like a book) and devein them, then rinse them under cold running water.
Pat the shrimp dry with paper towels or a clean kitchen towel.
Thread the shrimp onto skewers.
Place the skewers in a row in an aluminum baking pan.
Brush the shrimp with the olive oil using a basting brush.
Then season the shrimp with the salt, pepper, and rub, all over and on both sides.
Pour the sauce over the shrimp skewers, turning them over, until all the shrimp are coated.
Cover with plastic wrap and let the shrimp marinate in the refrigerator for 30 minutes.
When you’re ready to cook, prepare a medium-hot fire in your grill.
Remove the shrimp skewers from the sauce marinade.
Reserve the marinade and transfer it to a small saucepan.
Bring the marinade to a boil over medium-high heat, let simmer for 2 minutes, then set aside.
Transfer the shrimp skewers directly over the coals and cook until the shrimp are pink on both sides, 2 to 3 minutes per side, taking care not to overcook.
Baste with the reserved warm sauce while cooking.
Serve immediately with fresh lemons on the side, if you like.
