½cupUltimate Dry Rub,(or your favorite dry rub for seafood or poultry)
Creamy Dipping Sauce:
1cupCrème fraiche (sour cream works too)
1tablespoonSriracha (or favorite spicy hot sauce)
½lime, juiced
½teaspoonsalt
Tools/Equipment:
Wood Skewers (or metal)
Instructions
Soak Wood Skewers: for at least 1 hour in water prior to grilling. If using metal skewers this step isn’t necessary.
Marinate Shrimp: Combine all ingredients in a bowl or plastic bag. Add shrimp to marinade and then refrigerate for 30 minutes, no more than an hour. (The acid from citrus can “cook” shrimp if left too long).
Preheat Grill: Set it up for direct grilling.
Season Shrimp: Remove shrimp from marinade and discard marinade. Skewer the shrimp (we like four shrimp to a skewer) and then apply dry rub to both sides of the shrimp.
Grill Shrimp: Place shrimp over direct heat for up to 3 minutes per side. The ideal internal temperature for shrimp is 120 degrees F. If the shrimp constrict, that is the sign they are overcooked and can get rubbery.
Remove from heat and serve with our creamy dipping sauce.
For the Creamy Dipping Sauce
Combine all ingredients and serve in a small bowl.