More fun with shrimp on the grill. This time it’s a sweet and spicy version.
2 pounds large, grill-cut shrimp (shell-on, butterflied)
1/3 cup hot sauce (Frank’s RedHot Original is traditional, but any Louisiana-style sauce works well. Feel free to experiment.)
1/3 cup raw or brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Combine the hot sauce, sugar, butter, Worcestershire, and garlic powder in a small saucepan. Cook over low heat until the the sugar is dissolved. Remove from heat and let cool slightly (you want it just warm enough to keep the butter melted but not so hot that it cooks the shrimp).
Pour the hot sauce into a large bowl and keep it warm and close to the grill.
Set your grill up for a direct cook over medium-high (400°F) heat.
Grill the shrimp 2 minutes on one side. Flip and cook for another 2 minutes. Flip again and cook until just pink and curled – about another 2 minutes, or 6 minutes total.
Move the shrimp to the bowl of hot sauce and toss to coat.
Move to a serving platter and drizzle with remaining sauce before serving.
As much as I love wings, I have to say that I’d take these shrimp over buffalo wings any day. The sweeter sauce works really well on shrimp and plays nicely with the tang and heat from the Franks’. These were perfect as part of a meal but if I were doing these as appetizers I think I’d add some salt and a little more heat. Maybe a touch of Marie Sharp’s just to make things interesting.