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diablo shrimp recipe_main_image2-300x296


  • ½ cup butter
  • 4 garlic cloves, minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • ½ cup white wine
  • 4 tablespoons flat leaf parsley, chopped
  • 1-1 ½ pounds shrimp, peeled and deveined, tail on
  • ½ teaspoon coarse salt
  • ¼ teaspoon of fresh ground pink peppercorn pepper

Cooking Directions

  1. Preheat Kamado to 400°F with Vision Grills lava stone (or pizza stone) – allow 20 minutes.
  2. Melt butter in small saucepan over medium/low heat. Add garlic, cumin, and cayenne pepper. Cook until garlic is soft. Be careful not to burn the garlic. Add wine, raise heat to med/high and cook until reduced by half and allow to cool for 10-15 minutes. Stir in 2 Tbsp. parsley.
  3. Pour butter mixture over shrimp in bowl. Add salt and toss shrimp to coat.
  4. Grill Shrimp over high heat for 3-4 minutes on grill stone, turning once after 1½ – 2 minutes.
  5. Remove from grill and enjoy.


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