INGREDIENTS
1 # EX LARGE SHRIMP(16/20 PER POUND OR LARGER) SHELLED, AND DEVEINED(TAIL ON)
¼ CUP SPICE COACH GOURMET BBQ BLEND
4 TABLESPOONS OIL (AVACADO)
1.ADD OIL AND PREHEAT A SKILLET OVER HIGH HEAT.
2.DREDGE THE SHRIMP IN THE SPICE BLEND.
3.WHEN OIL STARTS TO SMOKE PLACE A BATCH OF SHRIMP ON THE HOT SKILLET AND COOK EACH SIDE FOR
ABOUT 30 SECONDS TO 1 MINUTE, JUST UNTIL THE MEAT TURNS OPAQUE (COOK IN BATCHES, DO NOT
OVERCROWD). SHRIMP COOK VERY QUICKLY, SO WATCH THEM.
4. SPRINKLE MORE BBQ BLEND OVER THE SHRIMP AND SERVE IMMEDIATELY.
NOTE: THIS CAN ALSO BE DONE ON THE GRILL, JUST COAT THE SHRIMP WITH OIL AND THEN DREDGE IN BBQ SPICE
BLEND