Lone Star offers shrimp coconut fried or mesquite grilled. Try this spice rub or grilled shrimp with a few mesquite chips thrown over the hot coals. From America’s Most Wanted Recipes At the Grill.
1 ½ teaspoons granulated garlic
1 ½ teaspoons ground white pepper
1 ½ teaspoons kosher salt
1 ½ teaspoons onion powder
½ teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
¼ cup dry white wine or lemon juice, plus more for serving, optional
Melted butter, optional
1. Stir together the dry spices and toss in a large bowl with the shrimp. Sprinkle with 2 tablespoons of the wine or juice and refrigerate for 30 minutes.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
3. Grill the seasoned shrimp 1 to 2 minutes per side, taking care to not overcook them. They should not be translucent, but just barely cooked through. Baste with the remaining wine or juice.
4. Serve hot off the grill with extra wine or melted butter, if desired.
The shrimp can be sautéed in a little unsalted butter if a grill is not available. Broiling is another option, but be careful not to dry them out.