Posted by Tim Vidra / Tuesday, July 23, 2013
A Twist on Barbecued Shrimp
This recipe is something I have not made in probably 10 years. Not sure why, but I am happy to say I made it for Aftertaste by Lot18 recently and it made for an amazingly delicious lunch. It has a fun story and with the sauce alone you can devour a loaf of bread in one sitting!
In keeping with the theme of my blog — this recipe was used with fresh local caught shrimp. So roll up your sleeves and head on over to Lot18 and get the recipe for New Orleans barbecued shrimp.
E.A.T. local E.A.T. well