• Ingredients: 24
  • Serves: 45

Barbecued shrimp with large shrimp, shelled, leaving the tails intact, butterflied, and deveined, spicy tomato barbecue sauce.


  • 3 lb. large shrimp, shelled, leaving the tails intact, butterflied, and deveined
  • 2 cups Spicy Tomato Barbecue Sauce

For the salsa

For the simple syrup:

For grilled fennel:

  • 2 small fennel bulbs , stalks trimmed flush with bulb
  • olive oil for brushing fennel
  • 1/2 lemon

Peanut butter, banana and marshmallow:

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Insert a 10-inch bamboo skewer at the tail end of each shrimp and thread the shrimp onto it. Brush the shrimp with the barbecue sauce and arrange them on a large platter.

    For this step you will need

  2. Step 2 Just before grilling brush the shrimp again with the sauce, grill them on a rack set over glowing coals for 1 minute on each side, or until they are pink and springy to the touch, and serve them warm or at room temperature.

    For this step you will need

Nutrition information

Calories 1 Carbohydrates 0 g (0%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 0 mg (0%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 0