OK here is a rarity for me.. Im giving up my grilled shrimp recipe...
I call it "Shellbacks" ala Dan
About 20 of those large fuc*ers up there....
Remove shrimps head
Remove shrimps shell, leaving tail section ON...
De-vein, clean and butterfly with knife
Put into bowl
Add the following ingredients:
1 tbls soy sauce
2 tbls terriyaki marinade/sauce
1 tbls crushed garlic
1 tbls olive oil
1/2 tsp sugar
Mix up the mixture and coat the shrimp
Add a couple shakes of the following:
I use McCormick Brand Spices.
Ground Orange Peel (One of 2 Secret Ingredients!!!)
Garlic salt
Minced Onion
Seafood Seasoning
Cavenders Greek Flavoring (The Second!!!)
And of course, a few shots of Emeril Legasse Essence...
BAM!!!!
Mix well, leave in fridge covered with saran wrap, as many hours as u can...
When ready to eat, preheat grill MAX temp... It has to be Hades hot...
Arrange Pollywogs on 3 sheets (stacked) of aluminum foil, making a "boat" with edges fllipped up to keep fluid from leaking out...
Pour excess self-created marinade over nicely parade rest Pollywogs, and sprinkle Crumbled LUMP Crabmeat over entire formation of Pollywogs...
Open ur freakin screamin hot grill cover and lay the "boat" and all its little "mateys" onto the red hot glowing grill... Close lid...
Open lid after 30 seconds and leave open...
(Depending on the size of said "Polywogs", they are gonna cook fast as hell..)
About face the formation of Pollywogs and mix the Crabmeat all up in it..
Once "Shellbacks" start to feel stiff, turn off heat and remove the "boat" and "Shellbacks" immediatly.... Their journey across the equator is now officially complete....
(Anyone else notice Im drunk???)
Serve with whatever u like, I make it with whatever rice dish I have available, steamed broccoli and some rolls and butter... Drank 3 Grolsch Blondes with it as well... Damn good bier...