Grilled New Orleans Barbecue Shrimp
It's time for our favorite summer flavors!

Grilled New Orleans Barbecue Shrimp Recipe

Makes 4 to 6 servings

  • 4 dried bay leaves
  • 3 garlic cloves, thinly sliced
  • ¼ cup Worcestershire sauce
  • ¼ cup fresh lemon juice
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon crushed red pepper
  • ½ teaspoon ground black pepper
  • ¼ cup vegetable oil
  • 1½ pounds peeled and deveined large fresh shrimp (tails on if desired)
  • Wooden skewers
  • 3 tablespoons unsalted butter
  • Lemon wedges, to serve
  • Grilled French bread, to serve
  1. In a medium bowl, whisk together bay leaves, garlic, Worcestershire, lemon juice, salt, paprika, red pepper, and black pepper. Whisk in oil in a slow, steady stream until combined. 

  2. Thread shrimp onto skewers, about 5 shrimp per skewer. Place in a large shallow dish. Pour marinade over shrimp, moving skewers around until well coated. Refrigerate for 2 to 4 hours. Remove shrimp, reserving marinade.  

  3. In a small saucepan, bring reserved marinade to a boil over medium-high heat; cook for 3 minutes. While whisking constantly, gradually add butter, 1 tablespoon at a time, until melted. Remove from heat.   

  4. Heat a cast-iron grill pan over medium heat. 

  5. Add shrimp to pan, and grill until pink and firm, 1 to 2 minutes per side. Serve with marinade, lemon wedges, and bread.