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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