Recipe

Outback Steakhouse Grilled Shrimp On The Barbie Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 2 years, 1 month ago This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp -- enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you ... More Prep:10m Cook:6m Servings:2	Dixiediner
	shrimp easy delicious

Does this look good? Yeah! / Nope

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Ingredients

Remoulade Sauce:

3/4 cup mayonaise

5 teaspoons stone ground mustard

4 teaspoons milk

2 teaspoons minced celery

2 teaspoons minced green pepper

2 teaspoons sauerkraut

1 teaspoon white vinegar

1/2 teaspoon paprika

1/8 teaspoon ground black pepper

minced fresh parsley

Shrimp Seasoning:

1/2 teaspoon salt

1/4 garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon chili powder

1/4 teaspoon granulated sugar

1/8 teaspoon cayenne pepper

dash allspice

6 large shrimp (21 to 26 per pound)

fresh lemon juice

1 tablespoon butter, melted

minced fresh parsley

Directions

Preheat your grill to high heat.

Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

Prepare the shrimp seasoning by mixing the spices together in a small bowl.

Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. STick a skewer through the middle of each shrimp. Push them together on the skewer so that they are "spooning" each other.

Squeeze some fresh lemon juice over the cuddling shrimp.

Brush melted butter generously over the top of the shrimp.

Sprinkle a bit of the seasoning on next. Don't use a heavy coating of seasoning.

Place the shrimp onto your hot grill with the seasoning side down. Brush some more melted butter over the other side of the shrimp, followed by another light sprinkle of seasoning.

After 3 minutes or so the face down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.

Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread. Sprinkle with a pinch of fresh parsley.

**You may choose not to serve with bread**

**You can substitute store bought Remoulade Sauce**

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Comments

berry 2 years, 1 month ago said:
Wow Dixie... these are really good... I can taste them just looking at your picture! hmmmmmm... thanks!

dixiediner 2 years, 1 month ago said:
They ARE very good!

anita4866 2 years ago said:
I tried this shrimp recipe one evening last week and tonight we are having it again. It is super!

bakermel 1 year, 10 months ago said:
I tried this----it is FABULOUS!!!! :) It was just what I was looking for....perfect spices...it was just like the "fiesta shrimp" I had at my friend's wedding reception. :) Thank you for sharing! :)
~Melinda

cherylannxo 1 year, 4 months ago said:
Good afternoon, Dixie....I love the shrimp at Outback! Thank you very much for sharing the recipe. Now I can do it at home....I have to drive 60 miles to the nearest Outback. Thanks, again....Cheryl

merlin 10 months, 1 week ago said:
Super Duper.

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