New Orleans Barbecued Shrimp

RECIPE FORUM Recipe Exchange
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New Orleans Barbecued Shrimp

3 tablespoons coarsely ground black pepper
1/2 teaspoon cayenne
1 teaspoon African bird pepper or Tabasco sauce
2/3 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup fresh rosemary leaves
2 pounds medium shrimp, in the shell

  1. Combine the black pepper, cayenne, African bird pepper or Tabasco sauce,
    lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss
    to coat well. Cover and refrigerate for 3 hours.

  2. Start a charcoal fire. Grill the shrimp in the shell until they turn
    bright pink, about 3 minutes per side. Serve as an appetizer or main course.

YIELD Six appetizer servings or four main-course servings