An easy BBQ shrimp recipe that’s ready in minutes.
9 years ago, when I first moved to San Diego, I got a job working at a restaurant in the Gaslamp called Lou and Mickey’s. It’s a steak and seafood restaurant that has awesome food, and is home to one of my favorite dishes in the world, this BBQ shrimp.
I am fortunate enough to still be friends with the guy who was the head chef while I worked there, and he has passed his chef knowledge down to me, although I’m not sure he knows it yet. See, Chef (as we call him) used to make this BBQ shrimp for every party or gathering we would have, and it was always the most popular item. Recently, my friend Pat (also former Lou and Mickey’s employee) asked him for the recipe, he emailed it to him, and Pat emailed it to me.
I had to make it ASAP!
The last time I had this dish was at our wedding (The food is so good at Lou and Mickey’s, I even had my wedding there!), 3 years ago, and I was having a major hankering for it!
BBQ Shrimp recipe from Chef Sean Jorgensen
***I am literally copying the email I got exactly as it was written. The instructions were very loose, but I followed them as best I could and it turned out nearly identical to the Lou and Mickey’s dish
2 spoons brown sugar
1/2 spoon paprika
1/2spoon blk pepper
1-2spoons Dijon mustard
Lemon juice from 1 lemon
**A little tip I learned from Oprah. Squeezing citrus with your teeth will get way more juice than squeezing any other way**
pinch of salt
spoon of tapateo hot sauce
1spoon of garlic (chopped or paste)
Rub the shrimp well before grilling. If sautéing, after sautéing shrimp for 4 minutes, deglaze pan with apple cider vinegar and add 1 spoon butter and serve in sauce….L&M special
These measurements are with a normal spoon from your silverware, like a teaspoon
Amounts included work for like 1/4 to 1/2 pound of shrimp.
Fiery Goodness is right!!! YUM!!!!! Oh man these were so good. Thank you Chef Sean, and Pat for sending me this recipe, and, in turn, making my life infinitely better. Don’t worry Chef, I’ll still let you make this for parties, but know that The Hubs and I will be gorging on this during non-party times as well. I can never really get enough of this BBQ shrimp.
If you’re in San Diego, and want to check out the original, go to Lou and Mickey’s on 5th. Look around the walls of the bar for a photo of a very young Betsy! (I’m like a celebrity there. Ha ha!)
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