- Level: Easy
- Total: 43 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 8 min
- Yield: 6 servings; as appetizer
Ingredients
1 pound large shrimp, peeled and deveined
1/4 teaspoon ground cloves
1/4 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon celery salt
1/2 teaspoon black pepper
1/2 teaspoon Neelys BBQ dry rub seasoning, recipe follows
1/2 lemon, juiced, plus lemon wedges, for garnish
1/4 cup Neely's BBQ sauce, recipe follows
Cocktail Sauce, recipe follows
Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Neelys BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Cocktail Sauce:
1 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon red wine vinegar
2 tablespoons prepared horseradish
1/2 lemon, juiced
Dash hot sauce
Directions
- Rinse shrimp thoroughly in cold water and place in large bowl. Mix cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys seasoning in a small bowl. Sprinkle shrimp with the seasoning mixture and toss. Add lemon juice and the BBQ sauce and mix thoroughly. Cover and let marinate for 20 minutes.
- Preheat grill to a medium heat. Place shrimp on grill, directly over heat. Cook for 1 1/2 to 2 minutes per side and fully cooked. Serve with cocktail sauce and garnish with lemon wedges.
Neelys BBQ Seasoning:
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce:
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Cocktail Sauce:
- Combine all ingredients in a bowl. Serve chilled.
