Sack'em Shrimp

Sack'em Shrimp
Sack'em Shrimp. The Clorox Company
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: Serves 6
When grilling shrimp skewers, a double skewer is your best bet for an even, easy cook. By inserting two skewers into each shrimp - one on each side, width-wise - each piece will stay in place rather than rotating. For smaller shrimp, use a grill basket to cook. Remove shrimp from skewers or basket before placing in paper sack.

What You'll Need

  • 1 pound/450 g large shrimp, peeled and deveined with tails on (26-30 shrimp)
  • 1/2 cup/120 mL KC Masterpiece® Original Barbecue Sauce
  • 2 tablespoons/30 mL chili powder
  • 1 tablespoon/15 mL parsley flakes
  • 2 teaspoons/10 mL lemon pepper
  • 2 teaspoons/10 mL paprika
  • 2 teaspoons/10 mL onion powder

How to Make It

  1. Rinse shrimp and place in a gallon size GLAD® bag. Add barbecue sauce and marinate, refrigerated, for one hour. In a brown paper lunch sack, combine lemon pepper, parsley flakes, paprika, onion powder, and chili powder. (Note: Do not use a recycled bags in this recipe)
  2. Remove shrimp from marinade and discard marinade. Grill shrimp 3 minutes. Flip and grill another 1-2 minutes. Remove shrimp from skewers and place the hot shrimp into paper sack and toss to coat for seasoning. Eat like popcorn out of the bag.

    Recipe created by football analyst, Mike Golic, on behalf of Kingsford® charcoal