For easier cleanup, cover the dish inside and out with aluminum foil.

Bill Wellborn, Roanoke, Virginia
Recipe by Southern Living April 2000

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Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water at least 30 minutes.

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  • Prepare charcoal fire in grill; let burn 15 to 20 minutes.

  • Drain chips, and place on coals.

  • Place layers of shrimp and lemon slices alternately in dish; brush with barbecue sauce. Sprinkle with shrimp-and-crab boil seasoning, pepper, and hot sauce; dot with butter. Add wine to dish.

  • Place dish on grill rack, and cook, covered with grill lid, 15 to 20 minutes or just until shrimp turn pink, stirring once.

  • Note: For testing purposes only, we used Krraft Thick'n Spicy Hickory Smoked Barbecue Sauce and McCormick Shrimp-and-Crab Boil Seasoning.

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