Serves 6-8 people

• 36 each, 13-15 count shrimp
• 8 tablespoons barbecue seasoning
• 2 1/4 cups butter
• 1/4 cup olive oil
• 1 1/2 cups Lemon Aioli (recipe below)
• 20 lemon wedges
• 2 tablespoons parsley, chopped

Chef’s Notes:

Allow shrimp to thaw in refrigerator for 48 hours if necessary. Cut the shells down the back of the shrimp from the head to the tail leaving the shell intact. De-vein the shrimp and rinse under cold water. Pat dry, then dust with 1/2 of the barbecue seasoning. Let stand for 1 hour. Cook shrimp over a char-grill until cooked through. Place in a cast iron skillet or on a platter. Melt butter and mix with remaining barbeque spice, then brush over shrimp. Garnish with lemons and chopped parsley and serve with Lemon Aioli.

Although leaving the shell on the shrimp makes it a bit more difficult to eat, the effort is certainly worth it. Two things happen: first, keeping the shell on keeps the shrimp moist while cooking. Secondly, all that great barbecue seasoning is cooked onto the shell.

Lemon Aioli

• 1 cup mayonnaise
• 2 1/2 tablespoons lemon juice, approximately 1 lemon
• 1 tablespoon lemon zest, approximately 1 lemon
• 1/8 teaspoon Cayenne pepper
• Kosher salt to taste

Chef’s Notes:

Combine all ingredients above and refrigerate until ready to serve.