Pit Boss 820 Owner's Manual page 31

S K
S K
HRIMP ABOBS
HRIMP ABOBS
Makes 4 servings
2 Pounds
Suggested PIT BOSS Wood Pellet Flavour: Mesquite or Alder
Preheat barbecue on HIGH then reduce to MEDIUM (300—350)
Soak wooden skewers in water for 1 hour.
Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
Make curry butter. Thread shrimp on six 12" skewers, leaving space between pieces. Lightly brush or spray the
shrimp with olive oil.
Grill until shrimp turn pink and are tender, 2 to 5 minutes, depending upon size (do not overcook). Turn skewers
of shrimp once and brush with curry butter halfway through cooking time.
Arrange grilled shrimp on serving plate. Garnish with lime wedges and dill.
C B
C B
URRY UTTER
URRY UTTER
½ Cup
2 Tablespoons
1 Teaspoon
1 – 11/2 Teaspoon
Dash
Melt butter in small pan over Medium-High heat. Stir in onion, dill, curry powder and garlic powder; cook 5 minutes.
Makes about ½ cup. Use as a dip with any seafood.
TIP
TIP
T o skewer a peeled and deveined shrimp so that it is straight, hold it in a stretched-out position
T
with one hand. Start at the tail end and insert a bamboo or wooden skewer into the shrimp so that it
runs the full length. Keep unbending the shrimp with your fingers as you go.
B B S
B B S
ACON ASIL
ACON ASIL
Makes 4 – 6 servings
24
24
24
Suggested PIT BOSS Wood Pellet Flavour: Mesquite or Alder
Preheat barbecue on HIGH then reduce to MEDIUM (300—350)
Soak wooden skewers in water for 1 hour.
Rinse the shrimp under cold running water and then drain and blot dry with paper towel. Skewer the shrimp. Place
a basil leaf on the back of each shrimp. Wrap each shrimp in a slice of bacon, starting at the top and turning the skewer to
wind it on.
When ready to cook, arrange the shrimp on the hot grid, placing a folded sheet of aluminum foil under the exposed
portion of the skewers to keep them from burning. Grill kabobs until the bacon is nicely browned and the shrimp are
cooked through, 4 to 8 minutes in all, turning the kebobs to ensure even cooking. The shrimp will be firm and white when
cooked through. DO NOT OVERCOOK!
A G F : Grill scallops, chicken tenders, or cubes of pork, veal, or beef on a stick.
A G F :
LSO OOD OR
LSO OOD OR
C
C
WITH URRY
WITH URRY
Large shelled, deveined shrimp
Curry Butter (see recipe below)
Olive Oil
Lime or Lime Wedges
Fresh Dill or Parsley Sprigs
Butter
Finely chopped onion
Snipped fresh dill
Curry powder
Garlic powder
O A S
O A S
HRIMP N
HRIMP N
Jumbo / Extra Large Shrimp (peeled and deveined)
Fresh Basil Leaves
Thin Slices of Bacon
B
B
UTTER
UTTER
TICK
TICK
Page 31