Louisiana Bbq'D Shrimp

Cher, this ain’t your quick-slap-it-on-the-grill barbecue. This Louisiana-style BBQ sauce cooks down for nearly an hour with ketchup, cider vinegar, Worcestershire, hot sauce, bacon drippings, and a surprise hit of cinnamon, then sits in the fridge for a full week. That wait lets everything marry up into something smoky, sweet, tangy, and just a little spicy all at once.

When you’re finally ready to grill, the shrimp only need an hour in that sauce before they hit the skewers. Then it’s about five minutes on the barbecue, basting every minute. That’s it.

The golden rule here: pull those shrimp the second the flesh turns from pink to white. Even thirty seconds too long on the grill turns them rubbery.

Chef Tips

• Make the sauce on a Sunday and grill the shrimp the following weekend. The week-long rest isn’t optional if you want the full depth of flavor.
• Baste constantly while grilling. The sugar in the sauce caramelizes quickly and builds a gorgeous sticky glaze.
• Use the biggest shrimp you can find. They’re more forgiving on the grill and less likely to overcook before the sauce has time to caramelize.

Variations

• Thread chunks of andouille sausage between the shrimp on the skewers for a full Louisiana spread.
• Brush the sauce on bone-in chicken thighs instead and grill low and slow for BBQ chicken with Bayou swagger.
• Add more hot sauce or a diced habanero to the sauce if you want genuine Louisiana heat.