These sweet, tangy shrimp are served in the shell. You gotta peel them to get to the good stuff, so be sure to serve them with plenty of napkins.

　　

Ingredients

serves 4

　　4 wooden skewers, soaked in water for 30 minutes

　　1 pound extra jumbo shrimp (16 to 20 count), with shells on

　　Kosher salt

　　3 tablespoons Neely’s Barbecue Seasoning (page 22)

　　2 cups Neely’s Barbecue Sauce (page 25), plus more for serving

　　

Step 1

Heat the grill to 250°F.

　　

Step 2

Thread the shrimp onto the soaked skewers, and place them in a shallow dish. Sprinkle both sides of shrimp with salt and Neely’s Barbecue Seasoning. Place a sheet of aluminum foil on the grill over direct heat. Place the skewers on the foil, and grill for about 3 minutes on each side, until the shrimp are firm and just cooked through (do not overcook). Brush both sides of the shrimp with Neely’s Barbecue Sauce, cook for another minute, and then serve with additional sauce on the side.

　　

TONY’S TIP

Step 3

Barbecued shrimp, catfish, and most other seafood don’t need to be seasoned in advance, because their sweet, delicate flavor easily absorbs plenty of kick from the grill and the barbecue seasonings and sauce. That’s why I sprinkle fish and seafood with seasoning just before grilling. Be sure to place seafood on a sheet of foil, so the it cooks gently and releases juices that will prevent it from sticking to the foil.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.