My father-in-law is famous for this barbecued shrimp. When he tells people he’s planning to make it, they literally jump up and down (okay, I’m the only one who does this). But really, when you have a dish that people anticipate eating when they’re at your house, you truly have something to be proud of.
The BEST shrimp I’ve ever tasted
250 g small potatoes
2 small ears of corn, cut into 4 pieces
250 g of sausages, wieners or sausages, cut into 4 pieces crosswise
250 g large prawns, peeled and boiled
1/2 bar of butter, melted
4 teaspoons Tabasco
2 teaspoons mixed spices (it is desirable that there were at least some of these components are paprika, Bay leaf, black pepper, red pepper, cloves, nutmeg, cardamom, and ginger).
Boil the potatoes in salted water on medium heat for about 12-15 minutes, until the potatoes are soft, drain the water, and rinse under cold water.
Potatoes, corn, sausage, and shrimp to put on the skewers.
Preheat the grill to medium-high temperature. Lightly oil the grate. In a small bowl combine the butter, Tabasco, and spices. Cook skewers, turning occasionally and lubricating the blend with butter until the prawns bakes and corn will not begin to burn (about 8 minutes).
Serve with lemon slices and enjoy.