Featured Pinch Tips Video
- 2 - 3 lb
- fresh raw shrimp
- 1/4 ea
- green pepper, red, yellow, orange thinly sliced (i like to use multi colors peppers, they look so pretty)
- bermuda onion thinly sliced
- juice from lemons
- 2 Tbsp
- worchestshire sauce
- 18 oz
- open pit original barbeque sauce
- fresh cilantro chopped
- lemon thinly sliced for garnish
1Clean, devein, remove tails, and quickly steam shrimp, be careful not to over cook. Set aside to cool in large serving bowl.
2Slice your onions and peppers. You can add more pepper and onion slices if you like . I add mostly by how its proportioned to everything else.
3Chop some cilantro. About a handful, the amount is mostly to your taste.
4When shrimp is cooled, add peppers , onions, cilantro, worchestshire sauce, juice from 2 lemons, and the whole bottle of OPEN PIT.
5Mix well. Cover. Place in refrigerator for a couple hours to chill through, it helps the flavors meld. Mix well,Garnish with lemon slices. Serve.