1 Grated Garlic Cloves, Peeled
1 tsp Lemon Juice
½ cup Mayonnaise
2 tbsp Olive Oil
1 ½ tbsp PIT BOSS HICKORY BACON RUB
½ lb Shelled and Deveined Shrimp
1 cup Sour Cream
Kick your party up a notch (or two) with Grilled Shrimp and serve it with a creamy and spicy Cajun Dip. This homemade appetizer is loaded with bold Cajun flavors and just the right amount of heat and smokiness. The whole thing is given the Boss treatment and thrown on the pellet grill until bubbling and gooey. Serve warm with garlicky Texas toast, tortillas or veggies and dig in!
Note: It is recommended to use Fruit Hardwood Pellets with this recipe.
This recipe uses Pit Boss Hickory Bacon Rub seasoning.
Try buying raw shrimp with the shell on. Grilling shrimp in the shell keeps its natural juices in and provides more flavor. Peel the shell after grilling and toss in a bowl with the seasoning.