Sizzling Diablo Shrimp
Prep Time: 20 minutes
Cook Time: 15 - 20 minutes
- 1/2 cup butter
- 4 garlic cloves, minced
- 1 tsp. cayenne pepper
- 1 tsp. cumin
- 1/2 cup white wine
- 4 tbsp. flat leaf parsley, chopped
- 1 - 1½ lbs. shrimp, peeled and deveined, tail on
- 1/2 tsp. coarse salt
- 1/4 tsp. of fresh ground pink peppercorn pepper
Preheat kamado to 400°F with Vision Grills lava stone (or pizza stone) – allow 20 minutes.
Melt butter in a small saucepan over medium/low heat. Add garlic, cumin, and cayenne pepper and cook until garlic is soft. Be careful not to burn the garlic.
Add the wine, raise heat to medium/high and cook until reduced by half. Allow to cool for 10 - 15 minutes, then stir in 2 tbsp. parsley.
In a bowl, pour butter mixture over shrimp. Add salt and toss shrimp to coat.
Grill Shrimp over high heat for 3 - 4 minutes on grill stone, turning once after 1½ – 2 minutes.
Remove from grill and enjoy.
Recipe from Vision Grills.