New Orleans Barbecued Shrimp

Name: New Orleans Barbecued Shrimp
Total time: 3 h 10 min
Yield: Six appetizer servings or four main-course servings
Cuisine: cajun, creole, southern
Ingredients: 3 tablespoons coarsely ground black pepper; 1/2 teaspoon cayenne; 1 teaspoon African bird pepper or Tabasco sauce; 2/3 cup fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1/4 cup fresh rosemary leaves; 2 pounds medium shrimp, in the shell

By Molly O'Neill

Updated March 14, 2023

Total Time: 10 minutes, plus 3 hours' refrigeration
Rating: 4(12)
Comments: Read comments

Featured in: A Shrimp Toast

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Ingredients

Yield:Six appetizer servings or four main-course servings

3tablespoons coarsely ground black pepper
½teaspoon cayenne
1teaspoon African bird pepper or Tabasco sauce
⅔cup fresh lemon juice
2tablespoons extra-virgin olive oil
¼cup fresh rosemary leaves
2pounds medium shrimp, in the shell

Ingredient Substitution Guide

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Preparation

Step 1
Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
Step 2
Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.