Recipe: Barbecued Shrimp

Chef	Gil Logan
Restaurant/Operation	Levy Restaurants at Churchill Downs
Menupart	Appetizers,Fish and Seafood
Daypart	Lunch,Dinner
Region	American
Source	R&I

Yield: 6 servings

Jumbo shrimp

Barbecue seasoning

7 oz.

Lemon wedges

Butter

1 lb. 2 oz.

Olive oil

5 oz.

Lemon aioli

12 oz.

1. Cut the shells down the back of the shrimp from the head to the tail; remove the vein.. Pat shrimp dry; dust with barbecue seasoning. Let stand 1 hour.
2. Grill shrimp until cooked through. Place in a cast-iron skillet; garnish with lemons and chopped parsley. Mix butter and barbecue spice together; brush mixture over shrimp.

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