Southern-Style Barbecued Shrimp (Granulated Honey)
These succulent grilled shrimp are bursting with smoky, sweet, and spicy flavors that will make your taste buds dance with joy. Coated with a delicious blend of cumin, honey, brown sugar, chili seasoning, and paprika, these shrimp are perfect for a summer barbecue or any gathering where you want to impress your guests with a dish that's both delicious and easy to make. Brushed with barbecue sauce and grilled to perfection, these shrimp are a delightful addition to your outdoor dining experience, served with a drizzle of warm sauce and a squeeze of fresh lemon for a burst of brightness.
— Constant Cookbook
Ingredients
- 2 Tbs. ground cumin
- 2 Tbs. granulated honey
- 2 Tbs. firmly packed light brown sugar
- 2 Tbs. chili seasoning or chili powder
- 1 Tbs. hot paprika
- 3 lb. extra-large shrimp in the shell
- Vegetable oil for brushing
- 1 cup prepared barbecue sauce
- Lemon wedges for serving
Instructions
- In a bowl, stir together the cumin, granulated honey, brown sugar, chili seasoning and paprika. Brush the shrimp with the oil and coat well with the spice mixture. Let stand for 30 minutes. Prepare a medium-hot fire in a grill. Oil a grill screen.  Brush the shrimp lightly with some of the barbecue sauce. Arrange the shrimp on the grill screen over the hottest part of the fire. Cover the grill and cook, turning the shrimp once, until just opaque throughout, 4 to 6 minutes; do not overcook. In a small saucepan over medium-high heat, bring the remaining barbecue sauce to a boil. Arrange the shrimp on individual plates and drizzle with the warm barbecue sauce. Serve hot or warm with lemon wedges alongside. Serves 6. Adapted from a recipe by Williams-Sonoma.
Yield
Serves 6.
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