Athens Review, Athens, Texas

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July 18, 2013

BBQ My Way: Grilled shrimp ‘n grits

(Continued)

LELAND, Mich. —

Create a sauce by placing 1 cup of your favorite barbecue sauce (we used “Sweet Baby Rae” for this dish) in a small pot. Bring to a simmer while stirring. Now, add 1/2 cup of your favorite beer. Stir until fully mixed. The beer helps cut the sweetness of the BBQ sauce.

Sprinkle your favorite Cajun seasoning on both sides of the skewered shrimp. Now apply the sauce liberally to both sides of the shrimp. Place shrimp over hot coals. This can be done on a gas grill too. The shrimp won't take long, maybe three minutes on one side and two minutes on the other side. Don't overcook the shrimp as they will turn to rubber. They will be done when they have a pink color to them.

To serve, place a helping of grits on the plate. Now put three to four grilled shrimp on the grits. Drizzle with the BBQ / beer sauce. Quick, easy, Southern and delicious. Enjoy!

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQ-My-Way.com, and view videos of this and other recipes at youtube.com/BBQMyWay.

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