Texas Style Butterflied BBQ Shrimp
16 jumbo shrimp
16 large bamboo skewers, soaked in water
2 tablespoons melted butter
Grilled lemon halves, romaine lettuce wedges with Caesar dressing to serve
Remove shrimp heads and cut along the back through shell, leaving connected at the legs and tail. Remove vein and discard.
Thread 2 skewers into the top and bottom of the shrimp to keep it flat. Repeat so that you have 2 shrimps on each double skewer.
Brush flesh side of shrimps with melted butter and sprinkle over Street Kitchen Texas Style BBQ seasoning sachet.
Preheat a cast iron char-grill pan or BBQ grill over medium-high heat.
Pour half of the finishing sauce into a serving bowl and set aside for serving. Keep remaining for basting prawns.
Place shrimps shell side down onto char-grill and brush with finishing sauce. Cook 2-3 minutes. Turn prawns over and add lemon halves.
Continue cooking for a further 2 minutes or until prawns are charred and just cooked through.
Transfer to a serving platter and serve with grilled lemon halves, romaine lettuce wedges with Caesar dressing and reserved finishing sauce.