Outback Steakhouse Grilled Shrimp on the Barbie
1⁄2 teaspoon salt
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon chili powder
1⁄4 teaspoon granulated sugar
1⁄8 teaspoon cayenne pepper
1 dash ground allspice
6 large shrimp, thawed if frozen
fresh lemon juice
1 tablespoon butter, melted
minced fresh parsley
1⁄2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1⁄4 teaspoons prepared horseradish
1 teaspoon minced celery
1 teaspoon minced white onion
1 teaspoon minced green bell pepper
1⁄4 teaspoon minced fresh parsley
1⁄4 teaspoon white vinegar
1⁄4 teaspoon paprika
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon ground cayenne pepper
1 pinch salt
Preheat your grill to high heat.
Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.
Prepare the shrimp seasoning by mixing the spices together in a small bowl.
Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are “spooning” each other.
Squeeze some fresh lemon juice over the cuddling shrimp.
Brush melted butter generously over the top of the shrimp.
Sprinkle a bit of the seasoning on next. Don’t use a heavy coating of seasoning.
Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter of the other side of the shrimp followed by another light sprinkle of seasoning.
After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes, or until browned on the other side.
Remove the shrimp from the grill and slide them off the skewers onto a plate. Sprinkle with a pinch of fresh parsley. Serve with remoulade sauce.
Tonight I’m serving with the Shrimp over a slice of hardy artisan bread, sautéed button mushrooms, side salad and fresh fruit compote.