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Lemon and Cayenne Shrimp
pound (20/21-count) shrimp, peeled with tail on
1 pound (20/21-count) shrimp, peeled with tail on
tablespoons Better Than Bouillon® Lobster Base
2 tablespoons Better Than Bouillon® Lobster Base
teaspoon cayenne pepper
1 teaspoon cayenne pepper
cup freshly squeezed lemon juice
⅓ cup freshly squeezed lemon juice
tablespoons minced garlic
2 tablespoons minced garlic
Add the Lobster Base, cayenne pepper, lemon juice, and garlic to a small bowl. Whisk to combine.
Divide the marinade in half. Pour half of the marinade into a medium sized bowl, add the shrimp and toss to combine. Cover the bowl and refrigerate for 30 minutes.
Preheat the Big Green Egg® to 400°F. Set EGG® for direct cooking with the porcelain grid.
Remove the shrimp from the refrigerator and skewer the shrimp, 2 per skewer. Add the skewers directly to the EGG and grill for 2-3 minutes per side.
Carefully remove the skewers from the grill and serve immediately with the remaining reserved marinade.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.