I run a lodge in Southeast Alaska, and we catch a lot of shrimp. It’s pretty hard to go wrong with fresh-from-the-ocean shrimp and prawns, as long as you don’t overcook them, and I think simple preparations are the way to go. This particular recipe is versatile and complements the natural sweetness of the shrimp. You can eat them as a main course, pair them with a steak, throw them on a salad, add them to a wrap or a sandwich—you can really go full Bubba Gump. Just remember, don’t overcook them.
Time to make
2 pounds raw shrimp, shelled
2 cups sweet Thai chili sauce
1/4 cup fresh-squeezed lime juice
2 tsp. Old Bay seasoning
5 to 8 bamboo skewers
- In a large bowl, mix Old Bay seasoning with sweet chili sauce. Add the shrimp and coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Thirty minutes prior to barbecuing the shrimp, soak the wooden skewers in water (this will prevent them from burning while on the grill). At this time, add the lime juice to the shrimp and mix well. Preheat your grill on high.
- Spear all the shrimp by pushing the sharp end of the skewer through the thick end of the shrimp and folding over the narrow end of the shrimp to form a “C” shape.
- Once the grill is hot, lay the skewered shrimp on the grate. Sear on one side for approximately 1 1/2 minutes. Flip the shrimp and grill the other side for about 1 minute. Remove from grill and enjoy!Feature image by Bryan Gregson