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| Outback Steakhouse's Shrimp On The Barbie |
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| ½ cup |
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butter, melted |
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| ½ cup |
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olive oil |
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| ½ cup |
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minced fresh herbs (parsley, thyme and cilantro) |
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| 3 Tbs |
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fresh lemon juice |
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| 3 large |
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garlic cloves, crushed |
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| 1 Tbs |
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minced shallot |
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salt, to taste |
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freshly-ground black pepper, to taste |
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| 1½ lbs |
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medium to large shrimp, unpeeled |
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| For outback dipping sauce : |
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| 1 pint |
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mayonnaise |
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| 1 pint |
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sour cream |
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| ½ cup |
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tomato chili sauce |
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| ½ tsp |
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cayenne |
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| For Dipping Sauce : |
| 1 |
Combine all dipping sauce ingredients and mix well. Chill until needed. |
| For the Shrimp : |
| 1 |
Combine first eight ingredients in large bowl. Mix in shrimp. Marinate at room temperature for one hour or in refrigerator for five hours, stirring occasionally. |
| 2 |
Prepare barbecue with medium-hot coals. Thread shrimp on skewers. Grill until opaque (about 2 minutes per side). |
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| Servings: 4 |
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| Recipe Type |
| Barbecue, Copycat, Seafood, Shrimp |
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