- 1 pound [454 g] jumbo or medium-size shrimps
- 1 egg
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- Fine dry breadcrumbs [approximately 1/2 cup / 125 mL]
- 1/2 cup [115 g] melted butter
- 1/4 cup [60 mL] lime or lemon juice
- Lime or lemon wedges
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- Remove shells, tails and veins from shrimps; slit each one down the back side cutting almost all the way through, until flat.
- Dip each shrimp into egg, slightly beaten with salt and pepper; then dip shrimps into breadcrumbs to coat each side.
- Thread shrimps onto a skewer, inserting skewer from tail to head of each shrimp, so that skewer just shows at the head end of shrimps.
- Refrigerate until ready to cook.
- Grill over hot charcoals, basting occasionally with a mixture of melted butter and lime or lemon juice.
- Serve along with lime or lemon wedges, to squeeze over barbecued shrimps.
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