Justin Moore’s BBQ Shrimp


·         1 pound peeled and deveined shrimp

·         Cajun dry seasoning (I use Tony's)

·         Good olive oil

·         Fresh chopped garlic

·         Freshly ground pepper

·         Kosher salt

·         Red pepper flakes


Get the EGG to 400-450°F (204-232°C).

In a bowl, mix shrimp with all ingredients. Amounts of each depend on your taste … I like mine spicy, so I use a fair amount of Cajun spice and pepper flakes. Don’t drown in olive oil, but make sure each shrimp is covered. Use skewers for cooking on the EGG. Cook 3 to 4 minutes per side, then close all vents, and cook for 2 more minutes for a nice smoke flavor.

Serve over pasta, or as an appetizer with toasted French bread.


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