Spring leaning and summertime around the corner sparks a craving for more seafood especially living on the coast of Florida. When the Jag offered to grill the shrimp I had planned for Friday night’s dinner — I took him up on his offer. He had an idea to smoke with some apple wood chips lending an amazing flavor to the shrimp.
Season up those babies with the rub mixture and place on your skewers. I prefer the double prong skewers as the shrimp will not turn when you go to flip them. Well worth the investment; we’ve had these since the 80’s. I like leaving the heads on while hubby doesn’t. He tends to be a little squeamish in that area. I peel mine leaving the the tail and head intact; when eating (just like a craw fish) you can pinch the head off and suck the juices out of the shrimp. There has to be lots of good stuff in there because it sure is tasty.
Life is so busy I guess I hadn’t been paying to much attention to my husband. When he took his shirt off while grilling I noticed that damn, he appeared to have gotten a little leaner; by default since I’m on my spring leaning program. He was eating chocolate bunnies Easter weekend and the cocktails haven’t gone away. Another month or so and I just might see the six pack of yesteryear. All right honey, I’ll give you credit–not bad for 66.
Recipe & Ingredients
2-3 pounds wild caught large shrimp, preferably with the heads on
1 teaspoon garlic powder
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
Soaking liquid (water, apple cider, chardonnay, pinot noir or even pineapple juice)
Peel the shrimp leaving the heads attached. Place on skewers. Mix spices together in a small bowl combining well. Sprinkle evenly on both sides of the shrimp. Meanwhile place your applewood chips in your liquid of choice to soak for at least 30 minutes. Fire up your grill.
While you’re waiting make up a simple cocktail sauce out of organic ketchup and fresh horseradish with a splash of lemon juice to taste. That’s it; nice and simple.
We don’t have a big Green Egg yet but if you do have a smoker, cook according to manufacturer’s directions. We’re using our old fashioned Weber charcoal grill so the chips are placed directly on the coals.
Place the skewers on the grill, put on the lid and about 1 minute 45 seconds per side. Precision is key here as the shrimp are easy to overcook. The time will vary depending upon the size of the shrimp. I would say ours were ‘large’; adjust the time accordingly.
Serve with fresh lemons and freshly made cocktail sauce.
Your choice of fresh organic lettuces (butterhead, leaf, red leaf, romaine, arugula)
sweet bell pepper
thinly sliced onions
olive oil and lemon juice was our dressing; choose your favorite
Get creative adding the vegetables that are in season in your locale. My salad is generally never the same depending on what I have on hand or what sparks my taste buds at the local market.
Check out more Power Athlete friendly recipes on my blog Paula Lean Primal Queen!
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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