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BBQ Shrimp

Prep Time:15 Minutes
Cook Time:5 Minutes

Nutritional Information

These head on shrimp are cooked in the sauce so that they can absorb as much sauce as possible. It is served with ciabatta to soak up all of the flavorful sauce.


  • 1 1/2 pounds jumbo shrimp, with heads and unpeeled
  • Basic Brine, see recipe link
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground black pepper
  • 2 teaspoons cracked black pepper
  • 2 teaspoons Creole seasoning, see recipe
  • 1 teaspoon minced garlic
  • 12 ounces cold unsalted butter, cubed
  • ciabatta, see recipe


  • 1. Brine the shrimp for about 45 minutes. Remove from the brine and pat dry.
  • 2. Preheat the Egg to 400º using indirect heat and a cast iron dutch oven. Once preheated, combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook until shrimp turn pink. Remove from the heat and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Place shrimp in a bowl and pour sauce over top. Serve with ciabatta bread for dipping.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828