Pit Boss PB340 Owner's Manual page 35

S K
HRIMP ABOBS WITH
Makes 4 servings
2 Pounds
Suggested Backwoods Pit Boss Pellet Flavour: Mesquite or Competition Blend
Preheat barbecue then reduce to 275° to 325° F
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
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
To skewer a peeled and deveined shrimp so that it is straight, hold it in a stretched-out position
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
ACON ASIL HRIMP
Makes 4 – 6 servings
24
24
24
Suggested Pit Boss Wood Pellet Flavour: Cherry or Apple
Preheat barbecue on PREHEAT then reduce to 275°F to 350°F
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.
LSO OOD OR
C B
URRY UTTER
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
N TICK
Jumbo / Extra Large Shrimp (peeled and deveined)
Fresh Basil Leaves
Thin Slices of Bacon
Page 35