Grilled Charbroiled Shrimp

Mmmm, grilled shrimp.

I was able to grab a bottle of Drago’s Butter Garlic Charbroiling Sauce at my local grocery store but, if you can’t get it at yours, you can find copy-cat recipes for the sauce on the internet (NOLA Cuisine has a good one). If you’ve never been to the New Orleans area restaurant, their charbroiled oysters are legendary.

Frankly, this recipe was born from my laziness – I didn’t want to have to skewer 2 lbs of shrimp but I still wanted the smokey flavor of the grill. Cast iron to the rescue! Use a large skillet as you want the shrimp in as close to a single layer as possible so you don’t overcook them.

The end result is basically a grilled version of scampi. If you have a lemon, cut it in half and place it on the grates while the shrimp is cooking. Squeeze it over the final dish for a hit of citrus.

Quick and delicious! The use of fire adds a complex flavor and the bottled sauce is a nice shortcut to a delightful dish.

Grilled Charbroiled Shrimp

2 tablespoons olive oil
2 lbs shrimp, peeled and deveined
½ bottle of Drago’s Butter Garlic Charbroiling Sauce or make one recipe of the sauce

Set up your charcoal fire for direct heat. When the coals are nice and ashy, place a large cast iron grill on the grate. Add oil to skillet and sear the shrimp on one side until golden brown, 3 minutes. Flip the shrimp and cook for 2 minutes. Close the lid during the cooking so the shrimp picks up a lovely smokey flavor.

Mix in the butter garlic sauce and cook until aromatic, stirring constantly. This will take about 2 minutes.

Bring the skillet inside and transfer shrimp and sauce to a serving plate. Serve with plenty of crusty bread for dunking.

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