I’m in a shrimp mood, so I think I’ll post a few shrimp recipes for you.

Wild West Shrimp
1 12 ounce package of Popcorn Shrimp
1 – 2 Cherry Peppers, sliced
Juice of 1 Lemon
1 stick of Butter
Prairie Dust Spice (Recipe below this one)
Ranch Dressing

Fry shrimp in large skillet according to package directions.
Drain and pat dry with a paper towel.
Place stick of butter in a large saucepan with juice of 1 lemon. Heat over medium low heat until butter is melted.
Add fried shrimp, cherry peppers and 1 1/2 teaspoons Prairie Dust Spice mixture.
Mix together and simmer on low heat until flavors mix, about 5 minutes.
Transfer to serving dish and serve with ranch dressing.

Serves 4

Longhorn Steakhouse Wild West Prairie Dust Spice Blend
I dunno bout you but this stuff rawks so it was awesome to figure out the recipe for it.
1/2 cup Paprika
1/4 cup Kosher Salt, finely ground
1/4 cup Brown Sugar
2 tablespoons Mustard Powder
1/4 cup Chili Powder
1/4 cup Cumin
2 tablespoons Ground Black Pepper
1/4 cup Granulated Garlic
2 tablespoons Cayenne Pepper

Mix all Prairie Dust ingredients and store in a container.


Grilled Baby Rack of Shrimp
7 each – 21-25 Shrimp, peeled and deveined
4 each – 8″ Grilling skewers
Barbeque sauce (choose your favorite brand)

Before lighting the grill, make sure it is clean. You may also want
to add a light coat of oil or some nonstick cooking spray at this
point to reduce the risk of the shrimp sticking to the grill.

After cleaning the shrimp, slide approximately 7 of them onto a
wooden or metal grilling skewer (if you use wooden skewers, soak
them in cold water for 15 minutes to keep them from burning on the
grill). Repeat with remaining skewers.

About 15 minutes before you plan to cook, brush each shrimp rack
evenly on both sides with barbeque sauce.

Place the racks of shrimp onto the grill, but watch them closely,
because they will cook quickly. They should cook for approximately
2-3 minutes per side. Test for doneness by cutting a shrimp in half
(it should be pink all around and opaque through the middle).

Remove the shrimp racks from the grill and serve.

Serves 4


Grilled Shrimp Skewers
1 lb. large shrimp, headless but not peeled
1/3 cup honey
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 tablespoon salt
1/2 tablespoon cumin
cherry tomatoes

Combine honey, lemon juice, EVOO, garlic, salt, and cumin into a
large bowl.

Thread the shrimp and tomatoes alternately onto the skewers.

Place skewers into a shallow dish; drizzle 1/2 the lemon juice
mixture onto both sides.

Cover and refrigerate for 15 minutes.

Remove the skewers from marinade.

Grill skewers 3 minutes on each side, or until shrimp are opaque.

Brush the skewer with the unused marinade as you flip the shrimp on
the grill.

Serve with a light drizzle of the remaining mixture.

Hawaiian Barbecue Sauce

This should go well with all the shrimp recipes above

3 Tbs crushed pineapple drained thoroughly
1 cup Basic Barbecue Sauce recipe follows
1 Tbs reduced-sodium soy sauce

Basic Barbecue Sauce:
1 Can (8 ounces) tomato sauce
3 Tbs Worcestershire sauce
1/2 cup vegetable oil
1/4 cup cider vinegar
3 tsp dry mustard
3 Tbs brown sugar
2 tsp chili powder
2 tsp sugar
1/2 tsp garlic powder
2 Tbs dried minced onion
1/2 tsp salt
1/4 tsp black pepper

Basic Barbecue Sauce:
Combine all ingredients and let stand for at least 10 minutes.

To finish the Hawaiian Barbecue Sauce:
Combine all ingredients (That would be the original 3 items listed at top) in a small saucepan. Cook and stir over
moderate heat until sauce boils. Reduce heat and simmer 10 minutes.

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