Texas Style Butterflied BBQ Shrimp

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 shrimp.

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 shrimp 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.