Barbecued Shrimp

• 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 Neelys Barbecue Seasoning (page 22)
• 2 cups Neelys Barbecue Sauce (page 25), plus more for serving

1. Heat the grill to 250F.
2. Thread the shrimp onto the soaked skewers, and place them in a shallow dish.
3. Sprinkle both sides of shrimp with salt and Neelys Barbecue Seasoning.
4. Place a sheet of aluminum foil on the grill over direct heat.
5. 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).
6. Brush both sides of the shrimp with Neelys Barbecue Sauce, cook for another minute, and then serve with additional sauce on the side.
7. Barbecued shrimp, catfish, and most other seafood dont 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.
8. Thats why I sprinkle fish and seafood with seasoning just before grilling.
9. 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.

wooden skewers, extra jumbo shrimp, kosher salt, barbecue sauce

Taken from www.epicurious.com/recipes/food/views/barbecued-shrimp-375338 (may not work)