Barbeque Shrimp

This is a great tasting, easy to make, spicy barbeque shrimp recipe that I came up with after studying many different cookbooks.  My version is fast to prepare and quite tasty.  Make lots, it goes fast.  My brother in law Morris can eat 5 skewers of these all by himself!

• 1 lb raw peeled and deveined shrimp
• Olive oil
• 1 bottle of your favorite barbeque sauce
• Paul Prudhomme's Meat Magic Seasoning**
• Marinating containers for the shrimp on the skewers
• Thin bambo skewers
• 1 small bowl of water
• Pam non-stick spray

Instructions:

1. Soak the bamboo skewers in water for 10 to 15 minutes before starting this recipe
2. Place about four to six of the raw shrimp on each bamboo skewers.  Try to pierce each shrimp in two places.
3. Place the skewered shrimp in the appropriately sized marinating containers
4. Liberally coat the shrimp all over with the olive oil
5. Sprinkle Paul Prudhomme's Meat Magic Seasoning on all sides of the shrimp.  
6. Cover the marinating shrimp with plastic wrap and put in the refrigerator for at least a few hours.  Overnight is best.
7. Liberally spray your barbeque grill with Pam non stick spray before turning it on.
8. Pre heat your barbeque grill and set to medium high tempurature.
9. Put the skewerd shrimp on the grill, being carefull of all the flare-ups due to the olive oil.  To turn the shrimp, dip your fingers in water to protect them from the hot skewers and turn.  Baste with barbeque sauce.
10. Depending on the tempurature of your particular grill, this shrimp will cook quite fast.  You want the shrimp to be white in color when fully cooked.

Make lots of these skewers of barbequed shrimp because they go fast!

Best Regards,
Steve DiFranco