Barbecue Buzz

If you were planning on December 21st being the end of the world, then you probably don’t have a clue what you’re doing for New Year’s Eve. With only a few days left in the month, we’re all scrambling to make deadlines, play catch-up and clean up after the relatives. It doesn’t leave much time to think about your New Year’s Eve menu. No worries. Mr. Dickey has you covered with an appetizer straight from Mr. Dickey's Barbecue Cookbook. Here’s an appetizer that will WOW your guests and make you look like a New Year’s Eve Ninja.

Pickled Shrimp (Serves 4, or double the recipe to serve 8 to 10)

1lbs raw Gulf Shrimp, cooked, peeled, and de-veined

½ cup chopped green onions, tops, and bottoms

3 cloves garlic, chopped and mashed

½ cup chopped celery

Marinade

1 lemon

½ cup olive oil

1tbsp chili sauce, or ketchup

1 tbsp Louisiana hot sauce

1 tbsp white vinegar

1 tsp paprika

Salt and pepper, to taste

1 tsp Cajun seasoning (optional)

-Stir together the shrimp, onions, garlic, and celery in a bowl.

-In a separate bowl, combine all the marinade ingredients and whisk together. Pour the marinade over the shrimp, place in a tightly covered plastic storage container, and refrigerate overnight.

-Prior to serving, drain the shrimp in a small colander to get rid of the excess vinegar and oil. Discard the excess marinade. Set the shrimp out with toothpicks to skewer.

For more palate-pleasin’ appetizers like Chili Con Queso, Midori Melon and Ham Salad, and much more go to www.Dickeys.com to purchase your copy of Mr. Dickey’s Barbecue Cookbook.