Grilled Shrimp with New Orleans
This recipe comes from my Godfather, Pete. It’s a family favorite and one of the reasons that I grill outside all winter.
1 1/2 pounds shrimp, shelled and cleaned, tails left on
1/3 cup soy sauce
1/2 cup white wine vinegar
1/3 cup toasted sesame oil
3 tablespoons lemon juice
2 tablespoons fresh ginger, minced
6-8 skewers (metal or wood)
3 tablespoons New Orleans Seasoning
In a large zip top bag, combine the soy sauce, vinegar, New Orleans, sesame oil, lemon juice, ginger and the shrimp.
Marinate for 30 minutes or up to 2 hours in the refrigerator.
Heat your grill to medium-high heat, 400°F.
Skewer the shrimp.
Grill the shrimp for 2 minutes per side.
Place the grilled shrimp in a bowl and encourage people to eat them with their hands, discarding the tails.
I prefer to use metal skewers. If you opt to use wooden skewers, soak in cold water for 1 hour to prevent burning.