The term ‘barbecue,’ when applied to shrimp throughout much of the Deep South, is not synonymous with slow-smoke cooking. It means that the shrimp are cosseted in barbecue sauce and/or they are cooked over charcoal. Our recipe for barbecue shrimp is derived from one Doe Signa, of Doe’s Eat Place in Greenville, Mississippi, gave us many years ago. It calls for shrimp to be cooked over coals; but if you are willing to sacrifice the smoky flavor, they can be cooked any which way.
1/2 pound butter
2 cloves minced garlic
1 cup tomato-based barbecue sauce of choice
1 teaspoon crushed red pepper flakes
2 teaspoons lemon juice
2 pounds jumbo shrimp – cleaned, deveined, and butterflied
lemon and parsley as garnish
Melt butter in a saucepan over medium-low heat. Stir in the garlic and cook until it is soft, 2-3 minutes. Add barbecue sauce, pepper, and lemon juice. Bring to simmer. Remove from heat.
Cook the shrimp directly over white-hot coals 3-5 minutes (no longer!), turning once and basting well with the sauce while cooking.
Serve the shrimp with the remaining sauce drizzled over them. Garnish with parsley and lemon.