ROCKPORT

Mesquite Grilled Shrimp

On the Texas Gulf Coast, Rockport is a small beach town and fishing village known for its shrimp fleet and artists’ colony. It is a favorite Texas vacation destination and a charming spot that draws snowbirds in the winter and sun worshippers in the summer.

Giant Rockport shrimp are amazing when cooked over mesquite wood or hardwood charcoal with soaked mesquite chips for smoke flavoring. When grilling shrimp, the bigger the better, because they don’t overcook as easily. If you prefer, you may use a griddle or heavy skillet to cook stovetop, but there’s no mesquite flavor that way.

Serve Mesquite Grilled Shrimp over Frontera Grilled Onions and Peppers. This shrimp also goes well with Pico de Gallo, Guacamole, rice, beans, and corn tortillas.

Makes 8 servings

4 pounds colossal-size (U-12, no more than 12 shrimp per pound) Gulf shrimp, peeled and deveined

Enchilada Queen Lime, Garlic, and White Wine Butter

Enchilada Queen Seasoning Blend

Vegetable oil or unsalted butter

Frontera Grilled Onions and Peppers

Light a wood or hardwood charcoal fire at least 30 minutes before you are ready to cook. Coals are ready when covered with a light coating of gray ash. Or preheat a gas grill to medium-high. If cooking on the stovetop, preheat a griddle or heavy skillet over medium-high heat.

Rinse the shrimp with cool water. Pat dry with a paper towel.

Brush the shrimp on all sides with the Lime, Garlic, and White Wine Butter. Sprinkle seasoning blend evenly on all sides of the shrimp.

When ready to cook, rub the grill surface lightly with oil. If using a griddle or skillet, lightly butter the griddle or skillet.

Place the shrimp over the heat. Grill or griddle for 2 to 3 minutes on each side, depending on the size of the shrimp. Turn once. Shrimp is done when it turns pink and the flesh becomes firm. Brush the shrimp again with Lime, Garlic, and White Wine Butter.

Serve immediately over Frontera Grilled Onions and Peppers.