Photo credit: norman Adcox
by ernie mellor
Photo credit: John robilio
INGrEDIENtS 1 cup canola or veggie oil 1/2 cup chopped garlic 1/4 cup lemon juice 6 tablespoons hog WilD special Dry sauce
2 lbs. raw gulf shrimp, peeled and deveined, tail on or off
mix all marinade ingredients and pour over the shrimp. mix thoroughly. Put in refrigerator for at least 2 hours or overnight.
Prepare grill with medium to medium hot coals. Add hickory chips just before grilling.
grill shrimp over direct heat until pink, 2-3 minutes cook time. remove from grill and serve warm or move to refrigerator and chill down to serve cold.
Note: serve with hog WilD killa’ Wet sauce or bbQ cocktail sauce or bbQ rémoulade sauce. To make bbQ cocktail or bbQ rémoulade, add 1/4 cup of killa’ Wet sauce to 1 cup of your favorite cocktail or rémoulade sauce recipe.
Ernie Mellor is the pitmaster and owner of HOG WILD-Real Memphis Barbeque and A Moveable Feast, a gourmet catering service. With 20-plus years of catering under his belt, Ernie has also made a name for himself on the barbeque competition circuit. He was a finalist at the 1993, 1998, and 2001 Memphis in May World Championship BBQ Cooking Contest and a finalist at the 1994 Kansas City Barbeque Society, BBQ Sauce Contest.
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