Killer Shrimp

Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)

Serves: 8

Advance Preparation: 1 hour for marinating the shrimp

3 pounds extra-large or jumbo shrimp in the shell

3 tablespoons Old Bay seasoning

3 tablespoons Cajun Rub or your favorite commercial rub

1 tablespoon ground coriander

1 tablespoon cracked black peppercorns

1 to 3 teaspoons cayenne pepper

1/4 cup olive oil

6 tablespoons fresh lemon juice

1 bottle or can (12 ounces) beer

1-1/2 cups heavy (whipping) cream

3/4 cup dark corn syrup

6 tablespoons Worcestershire sauce

2 thin slices lemon (with rind), seeds removed

3 to 4 tablespoons hot sauce (such as Crystal, Louisiana, or Tabasco)

2 tablespoons brown sugar4 cloves garlic, peeled and gently crushed with the side of a cleaver

3/4 cup (1-1/2 sticks) unsalted butter, cut into 1-inch pieces

Coarse salt (kosher or sea) and freshly ground black pepper

Crusty bread or Grilled Garlic Bread for serving

Grilled corn as an accompaniment

You'll also need:Kitchen shears; 3 cups wood chips or chunks (preferably hickory orPecan), soaked for 1 hour in water to cover, then drained;

2Aluminum foil pans (8 by 12 inches)

• Rinse the shrimp under cold running water, then drain and blot them dry with paper towels. Using kitchen shears, make a lengthwise cut through the shell, down the back of each shrimp. Use the tine of a fork or the tip of a bamboo skewer to pull out the vein if you see one. Remember, not every shrimp has a visible vein. Place the shrimp in a large bowl.

• Place the Old Bay seasoning, Cajun Rub, coriander, black peppercorns, and cayenne in a small bowl and stir to mix. Set 1-1/2 tablespoons of this rub aside for the sauce. Sprinkle the remaining rub over the shrimp and toss to mix. Stir in the olive oil and 3 tablespoons of lemon juice and stir to mix. Let the shrimp marinate in the refrigerator, covered, for 1 hour.

• Place the beer in a heavy nonreactive saucepan and bring to a boil over high heat. Let boil until reduced to about 1/3 cup, 6 to 10 minutes. Add the cream and let boil until the mixture is reduced by half, 7 to 10 minutes more. Add the corn syrup, Worcestershire sauce, lemon slices, hot sauce, brown sugar, and garlic, and the remaining 3 tablespoons of lemon juice and 1-1/2 tablespoons of the reserved rub. Let boil until thick and syrupy, to 6 minutes. Whisk in the butter, piece by piece, and let the sauce boil until heated through and well-combined, about 1 minute. Season with salt and pepper to taste; the sauce should be highly seasoned. Keep the sauce warm at the edge of the grill. Do not let it return to a boil.

• Set up the grill for direct grilling and preheat to high. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks on the coals.

• When ready to cook, brush and oil the grill grate. Place the marinated shrimp on the hot grate and grill until just cooked through, 1 to 3 minutes per side. When done, the shrimp will turn a pinkish white and feel firm to the touch.

• Transfer the grilled shrimp to aluminum foil pans and place the pans on the grill. Pour the sauce over them and cook for a minute or so to warm the shrimp in the sauce. Serve the shrimp at once with the sauce slathered over them and crusty bread and grilled corn on the side.

• Note: To speed up the grilling process, skewer the shrimp on bamboo skewers. You'll need about 8. Use skewers that are 10 to 12 inches long and place about 6 shrimp on each. When you thread the shrimp on a skewer, insert it near the head and tail ends so that the shrimp looks like the letter C.

• It's a lot faster turning 8 kebabs than all those individual shrimp.