Jim Elser’s Spicy Shrimp Skewers Recipe

Are you you looking for a special and delicious way to serve shrimp? You'll love this simple recipe for spicy shrimp skewers with a few special touches that transform them into a dish your family and guests will remember.

Watch this video and review the step-by-step instructions below to see just how easy it is to make shrimp skewers that score high in both presentation and taste.

In the video above, BBQ champion Jim Elser shows you how to create a delectable plate of spicy skewered shrimp with just a few common ingredients, a little creativity, and his Green Mountain Grill.

Follow the instructions and recipe below to create your own delicious plate of spicy skewered shrimp.

Credits: The instructions and screenshots in this post were taken from the video above. We've outlined the process in writing to help make this recipe a success on your first try.

Ingredients:

• 16-20 peeled and deveined shrimp (tail on)
• 4-5 skewers
• 1 lime
• 1 lemon
• 1/2 an orange
• 1 jalapeno
• Arugula
• Cilantro
• 1/2 tbsp coarse black pepper
• 1/2 tbsp sea salt
• 1/3 cup olive oil
• Barbecue rub of your choice (see recommendations above)
• Spicy barbecue sauce of your choice (see recommendations above)

Step by Step Instructions for Spicy Shrimp Skewers

Step 1: Set your Green Mountain Grill to 375.

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Step 2: Put shrimp on skewers in a "lollipop" fashion.

First, peel and devein the shrimp while leaving the tail on.

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Step 3: Prepare the citrus oil.

Combine the juice from a lemon, lime, and half of an orange, then drizzle in 1/3 cup of olive oil and add some salt and pepper while you whisk it together.

Step 4: Brush the citrus oil onto both sides of the shrimp.

If you don't have a basting brush, you can buy a nice brush and pan set here.

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Step 5: Shake a thin coating of rub on both sides.

See our list of recommendations above.

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Step 6: Put the skewers on your Green Mountain Grill heated to 375˚F.

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Step 7: Brush both sides with a spicy barbecue sauce when the shrimp starts to turn pink.

Use the sauce of your choice or one of our recommendations here. Use a basting brush like this one to apply the sauce.

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Step 8: Finely chop one jalapeno (without seeds) and a small handful of cilantro.

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"Make sure you don't overcook the shrimp or it will become rubbery" —Jim Elser

Step 9: Remove shrimp from the grill and plate.

When the internal temperature of the shrimp is 140–145˚F, remove the shrimp skewers and place them on a bed of arugula, sprinkle with jalapeno, cilantro, and a squeeze of lime, then enjoy the shrimp! 

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