Shrimp on the Barbie is so cliché, but so delicious that we can’t resist serving one of the easiest and most delicious snacks for the opening party! For this recipe we’re doing a play on a traditional New Orleans BBQ Shrimp, which is actually sautéed or baked in a tangy butter and Worcestershire sauce. To spice it up, we grill the shrimp and baste it in the delicious sauce. A little grilled lemon and blistered cherry tomatoes make the perfect accompaniment to the spicy, rich, and buttery shrimp.
Mmmm, blistered tomatoes with grilled lemons.
Toss the lemons, tomatoes, and shrimp in the olive oil and Cajun seasoning and then skewer them up for the grill! Melt the butter, garlic, and Worcestershire is a small saucepan and grab a basting brush.
F1 Foodies skewering tomatoes and playing with camera settings 🙂
Place the skewers on a flaming hot grill and baste a few times with the butter sauce. Watch your eyebrows because the butter can cause flare ups!
Shrimp off the Barbie! Garnish with fresh parsley, plate and enjoy!
BBQ Shrimp on the Barbie with Blistered Tomatoes
- 1 lb Large Shrimp, preferably 21-25 count per pound
- 1 pint cherry tomatoes
- 2 large lemons, slices ¼ inch rings
- 3 tbsp. Cajun seasoning
- 4 tbsp. butter
- 2 tbsp. Worcestershire sauce
- 1 tbsp. minced garlic
- 1 tsp. lemon juice
- Chopped Parsley for garnish
1. Melt butter, Worcestershire, lemon juice and garlic over low heat to bubbling for 3 minutes, turn off heat. Place cherry tomatoes in a large bowl and drizzle with olive oil to coat. Sprinkle ½ Tbsp. Cajun seasoning over, a dash of salt and pepper and coat well. Pierce the tomatoes onto skewers and set aside for the grill. Toss lemon slices in the same bowl and toss with a splash more olive oil and Cajun seasoning, set aside for grill. Add the shrimp, another tbsp. olive oil, remaining Cajun seasoning, toss shrimp to coat evenly with seasoning and skewer.
2. Prepare grill on high heat, you want to get a good sear on everything without overcooking the shrimp or bursting the tomatoes. Carefully place all skewers and lemon slices on the grill and baste with the BBQ sauce. Watch your hands because the butter in the sauce can cause flare ups on the grill! Turn skewers and lemons after 2-3 minutes and baste the other side. After 2-3 additional minutes, remove the tomatoes and lemons. Flip the shrimp one to two additional times and brush with sauce, turning after 30 seconds to avoid overcooking the shrimp.
3. To serve, slide the tomatoes into a bowl and squeeze charred lemon ends over the tomatoes. Cut the lemon center rings into quarters. Plate the shrimp on skewers or slide off next to lemon quarters. Sprinkle with fresh parsley.