Étapes

• Step 1

  Wash the shrimp under cold running water, drain and pat dry with paper towels. Transfer to a bowl.

  Ingrédients

  • 2 Pound jumbo shrimp, peeled and deveined

• Step 2

  Gently mix the shrimp with 2 tablespoons of the oil, then season well with salt and pepper. Set aside while you make the sauce.

  Ingrédients

  • 3 Tablespoon huile d’olive

  • To Taste Sel

  • To Taste Poivre noir Moulu

• Step 3

  For the Sauce: Heat a saucepan over medium-low heat with 1 tablespoon of oil. Add the onion, garlic and jalapeño pepper and sauté until softened. Stir in the barbecue sauce and keep warm while the shrimp cooks.

  Ingrédients

  • 1 Tablespoon huile d’olive

  • 1 Small onion, finely diced

  • 2 Clove ail, haché

  • 1 Whole Piment Jalapeño, épépiné et émincé

  • 1 Cup Sauce barbecue épicée texane de Traeger

• Step 4

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 5

  Arrange the large shrimp on the grill grate or use a grilling basket. Cook the shrimp 2 to 3 minutes per side until the shrimp is firm, opaque and cooked through.

  00:06

  450 ˚F / 232 ˚C

• Step 6

  Quickly add the cooked shrimp to the warm sauce, along with the chopped cilantro. Stir gently to coat and serve. Enjoy!

  Ingrédients

  • 1/2 Cup coriandre, ciselée