Lemon and Cayenne Shrimp
Recipe tags: lobster base, easy difficulty, main, seafood, grilling
|1 lb||(20/21-count) shrimp, peeled with tail on|
|2 Tbsp||Better Than Bouillon® Lobster Base|
|1 tsp||cayenne pepper|
|⅓ cup||freshly squeezed lemon juice|
|2 Tbsp||minced garlic|
Add the Lobster Base, cayenne pepper, lemon juice, and garlic to a small bowl. Whisk to combine.
Divide the marinade in half. Pour half of the marinade into a medium sized bowl, add the shrimp and toss to combine. Cover the bowl and refrigerate for 30 minutes.
Preheat the Big Green Egg® to 400°F. Set EGG® for direct cooking with the porcelain grid.
Remove the shrimp from the refrigerator and skewer the shrimp, 2 per skewer. Add the skewers directly to the EGG and grill for 2-3 minutes per side.
Carefully remove the skewers from the grill and serve immediately with the remaining reserved marinade.