BBQ Legend, “Famous Dave” Anderson — as Seen On The Food Network, The Travel Channel’s Rib Paradise, and winner of nearly 700 Best-of-Class Awards for his barbecue recipes — became “Famous” for his storied backyard barbecues and now he reveals his award-winning secrets to turning your backyard grill into the best barbecue party in town!
So, next time you fire up the EGG, if you want your guests to say “WOW, this is the best barbecue party ever! … then Famous Dave’s Barbecue Party Cookbook is a must have!
“This is one of my personal favorite recipes… delicious, citrus-infused shrimp, grilled and served over a delightful tropical Mango Salsa. It’s the perfect light entrée for any backyard get-together.” Famous Dave
Set the EGG for direct cooking at 350°F/177°C.
Peel and devein shrimp; place in a large plastic bag.
Prepare marinade. Pour marinade into plastic bag with shrimp, seal and refrigerate for at least 2 hours. After 2 hours, drain shrimp into a sieve over a bowl, and discard the marinade.
Skewer shrimp with Flexible Skewers or wooden skewers soaked in water. Lightly season shrimp with Dave’s All-Purpose Fish Seasoning, and spray with a non-stick cooking spray. Grill shrimp — this won’t take long and once they start looking opaque they are done. Baste with straight Sweet & Zesty BBQ Sauce just before taking off the EGG; okay! enough to caramelize the sauce.
Arrange Mango Salsa in the center of a large platter and place BBQ shrimp on top. Take a few lime slices and spritz lime juice over the shrimp. Garnish the edge of your platter with lime wedges.
Delightfully serves a party of 5
Dave's BBQ Shrimp Marinade Instructions
In a bowl, mix BBQ sauce, olive oil, pineapple juice, pineapple concentrate, lime juice, and chili sauce together.
Dave's All-Purpose Fish Seasoning Instructions
In a small bowl, mix ingredients together to create an amazing chicken or fish seasoning.
Mango Salsa Instructions
Drain mandarin oranges, rough chop and reserve ½ cup of packing syrup. Add Ball Fruit-Fresh Produce Protector to mandarin orange syrup and mix well.
After coring pineapple, reserve the juice. Add ½ cup of pineapple juice to mandarin orange juice. Add Grand Marnier to this mix and set aside.
In a large bowl, add mangos, mandarin oranges, pineapple, red bell peppers, red onion, jalapeños, garlic, and kosher salt and gently toss to mix. Set mango mixture aside.
Chop avocados, add to mandarin orange mix and set aside. Add the avocado mixture to the mango mixture and gently fold … be careful not to smash the avocados. Serve immediately.