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Few cuisines are as beloved as barbe-
cue. Barbecue aficionados will travel
far and wide to try a new barbecue
joint, but those who can handle a
grill need not leave their properties
to whip up a delicious meal. The
following recipe for “Barbecued
Shrimp” from Neal Corman’s “Virgil’s
Barbecue Road Trip Cookbook” (St.
Martin’s Press) is flavorful and simple,
making it an ideal meal for barbecue
fans who enjoy making their own
meals.
Barbecued Shrimp
Serves 4 to 6
6 tablespoons unsalted butter, divided
1 teaspoon chopped garlic
1 cup mild barbecue sauce
2 tablespoons Virgil’s Dry Rub (see
below)
Shrimp
8 6-inch bamboo skewers
2 pounds fresh jumbo shrimp
1/2 cup olive oil
4 tablespoons Virgil’s Dry Rub (see
below)
2 lemons, cut into wedges
Directions:
1. In a small pot over medium-high
heat, combine 1 tablespoon of butter
and the garlic for the garlic sauce.
Sauté the garlic for 1 minute, add the
mild barbecue sauce and Virgil’s Dry
Rub, and heat to a boil. Remove from
the heat, whisk in the remaining but-
ter, and set aside to use as needed.
2. Soak the skewers in water over-
night.
3. Peel and devein the shrimp, leav-
ing the tails on. Lay 4 shrimp out on
a flat surface. Align them so that they
are coiled with the tails on the same
side, facing in the same direction.
4. Slide a skewer through the shrimp.
Run another skewer through the
100
shrimp, parallel to the first and about
1/2 inch apart. (This will prevent the
shrimp from spinning on a skewer.)
Repeat this process until all of the
shrimp are skewered.
5. Brush one side of the shrimp on the
skewers with olive oil, then dust with
the dry rub. Flip the skewers over the
repeat the process.
6. Place the seasoned skewered
shrimp in a container, cover, and
refrigerate overnight.
7. Preheat the grill to high heat.
8. Reduce to medium heat and posi-
tion the skewers over direct heat. Grill
for 2 minutes, then flip and grill for 1
to 2 minutes more.
9. Remove the skewers from the grill
and brush each with 2 tablespoons
of the garlic sauce. Serve with lemon
wedges.
Virgil’s Dry Rub
Makes 5 to 51/2 cups
2 1/2 cups sweet paprika
1 cup granulated sugar
1/2 cup Texas-style chili powder
1/2 cup minced onion
1/2 cup granulated garlic
1/4 cup dried parsley flakes
6 tablespoons kosher salt
Combine all of the ingredients in a
medium bowl and whisk together un-
til completely incorporated. Transfer
to a covered bowl with a tight-fitting
lid. Store in a cool, dry place.