When Paul Hogan (aka Crocodile Dundee) says “I’ll slip an extra shrimp on the barbie for ya!”, what does he mean? “Barbie” is Down Under slang for ‘barbecue’ and the phrase “slip a shrimp on the barbie” often evokes images of a fun social gathering under the sun. Folks from that neck of the woods, however, invariably use the word ‘prawn’ rather than shrimp. Check out the prawn in Hogan’s hand (above).
Either way, properly prepared, shrimp on the barbie will help you change up your routine and provide a delicious addition to your next BBQ gathering.
This recipe tastes like it came straight out of your favorite steakhouse. It’s the flavorful blend of seasonings that really give it that “down under” flavor!
What You’ll Need
- 8 metal or wooden skewers (soak wooden skewers 15 to 20 minutes before using)
- 32 colossal-size raw shrimp, peeled and deveined, with tails on
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons butter, melted
What to Do
- Preheat grill to medium-high heat. Thread 4 shrimp on each skewer and place on baking sheet.
- In a small bowl, combine chili powder, garlic powder, onion powder, sugar, salt, black and cayenne peppers; mix well.
- Brush half the butter over top of shrimp and sprinkle with half the spice mixture. Place shrimp skewers on grill, seasoning side down. Brush uncoated side of shrimp with remaining butter and sprinkle with remaining seasoning.
- Grill 2 to 3 minutes, then turn shrimp over and continue grilling 2 to 3 more minutes, or until shrimp are pink in color and lightly browned.
Credit: Mr. Food Test Kitchen “Outback Steakhouse” copycat recipe.