New Orleans Barbecued Shrimp

Ingredients

• 3 tablespoons coarsely ground black pepper
• ½ teaspoon cayenne
• 1 teaspoon African bird pepper or Tabasco sauce
• ⅔ cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• ¼ cup fresh rosemary leaves
• 2 pounds medium shrimp, in the shell

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    185 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 30 grams protein; 243 milligrams cholesterol; 181 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six appetizer servings or four main-course servings

Preparation

1. Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
2. Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.