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Tuesday, April 10, 2012

Sea Island Charbroiled Shrimp

This is a family favorite and has been for years.  The recipe below is for one person, as it comes from the restaurant and three skewers are what they serve their patrons.  For all you gas grill aficionados, this recipe won't taste the same as the secret is the charcoal goodness.  You can try using smoking chips while grilling on a gas grill...but it won't be exactly the same.  Also, I am heavy handed on the Lemon Pepper and Seasoned Salt as that is how the restaurant does it.

 Lemon Pepper Shrimp at Sea Island in San Antonio, Texas!  Delicious!

  • 15 medium shrimp
  • 3 wooden skewers, soaked in cold water 20 minutes to prevent burning
  • 1/2 cup bread crumbs
  • 1/4 cup vegetable oil
  • 4 tablespoons butter, melted
  • Lemon pepper, to taste
  • Lawry’s Seasoned Salt, to taste
  • Lemon wedges, for garnish


1.     Prepare charcoal grill.
2.     Peel and devein shrimp, rinse and pat dry.
3.     Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
4.     Set aside.
5.     Place bread crumbs on flat plate.
6.     Combine vegetable oil and melted butter in flat bowl.
7.     Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
8.     Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
9.     Repeat with remaining skewers.
10.   Rub grill rack with oil-soaked paper towel to prevent sticking.
11.   Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
12.   Serve with lemon wedges.

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