Recipe - Barbecue Spiced Grilled Gulf Shrimp

WITH SAFFRON AND SWEET CORN
CREAM
24 lg Shrimp; peeled and deveined

BARBECUE SPICE
1 cup Paprika
1 tablespoon Each: cayenne pepper; garlic
powder, black pepper and
salt
2 teaspoon Dried oregano
1 tablespoon Dried thyme
One half tablespoon Dried dill

SAFFRON & SWEET CORN CREAM
2 cup Whipping cream
One half teaspoon Saffron threads
One half cup Fresh corn kernels
2 tablespoon Maple syrup
2 Lemons; juice of
Salt to taste

Barbecue Spice: Combine paprika, cayenne, garlic powder, pepper, salt,
oregano, thyme and dill; mix well. Store in airtight container. Makes about
1One half cups.

Shrimp: Soak 4 bamboo skewers in water 2 hours; place 6 shrimp on each
skewer and sprinkle liberally with Barbecue Spice. Place shrimp on barbecue
grill, making sure tails are away from hottest part of fire. Grill about 3
to 4 minutes per side or until done. Do not overcook. Serve with Saffron
and Sweet Corn Cream. Serve 1 skewer per person.

Saffron and Sweet Corn Cream: Heat cream in saucepan with saffron and corn
until saffron begins to give off color. Add syrup. Whisk in lemon juice and
salt.

Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98

Recipe by: Houston Chronicle

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 7, 1998