Bayou BBQ Shrimp
Houston chef Lucas McKinney created his delicious Bayou BBQ Shrimp at his backyard grill with a secret ingredient that makes all the difference – Blue Plate Mayo in the grill sauce. That’s the good stuff!
Ingredients
- 2 cups Blue Plate Mayonnaise
- ½ cup Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 tablespoons fermented crab paste (substitute shrimp paste or fish sauce if unavailable)
- Zest and juice of 4 lemons
- 2 teaspoons celery salt
- 2 teaspoons smoked paprika
- 4 cloves garlic, finely grated
- About 2 pounds large raw shrimp, peeled with heads on (or other protein)
- ½ cup sliced green onions, for garnish
Directions
- In a big bowl, combine the mayonnaise, Worcestershire sauce, Dijon mustard, crab paste, lemon zest and juice, celery salt, paprika and garlic. Whisk until smooth and well combined.
- Place some of the sauce in a separate bowl and refrigerate, to serve on the side for dipping.
- Grill the shrimp, basting with the remaining sauce as it grills.
- Flip and continue basting until sauce caramelizes and shrimp is fully cooked.
- Garnish with green onions and serve with reserved dipping sauce on the side.
