Who Killed the Shrimp?

      One of my absolute favorite things to get on the BBQ most any time of year is shrimp with the Mangia Shrimp Mojo spice.  These are so great and do well as an appetizer or as a main dish with slaw and rice.  The Shrimp Mojo Rub/spice is the blend used at The Shrimp Walk Restaurant for decades.  It was a best seller there, and is crowd favorite now.
There are a few things that you must do to make sure the shrimp meet MangiaTV standards when preparing.  I have come up with my top three things to make your shrimp live up to the Mangia standard:

  1. Shrimp small and logoMake sure shrimp are thoroughly cleaned/deveined and most importantly dried off.  Lots of shrimp we buy is frozen.  After shrimp are thawed, run them under cool water to make sure they are fully cleaned and then dry them well with paper towel.  The oil and rub will stick evenly and thoroughly if they are patted dry.
  2. Go bonkers with the rub.  Don’t just ‘make it rain’…’make it monsoon’ with rub.  The Shrimp Mojo has a low salt profile so you can use lots of rub.  The more rub you use the more lip smack the shrimp will have.
  3. Make sure your grill is HOT.  I can’t emphasize enough how important the BTU rating of your grill is.  You need an extra hot zone on your grill for effective Q’ing.  You can mark/sear items best on the hot spot and then move items off the high heat to finish.  Shrimp cook so fast you can get them charred and finished in a couple minutes a side.  The biggest mistake and the reason for this rant is DON’T OVER COOK EM!

Believe me you can overcook shrimp very fast if you are not paying attention.  Stay at the grill, don’t get distracted.  They will be done in about a half of beer.  I know because I have turned lobster into popcorn shrimp on the grill by not paying attention.  Please, share your shrimp pictures with us and let the feeding frenzy begin!
Check out the Who Killed the Shrimp Cooking Vamp for more tips.