Hello dear foodies! Memorial Day weekend was merely the start of grilling & BBQ-ing season for many of us, so we’re officially dubbing the month of June Grilling/BBQ Month! 

Humans have been cooking things over fire since we discovered fire. Before the United States was established, the Arawak nation were cooking meat over a wood spit which was called a Barbacoa in Spanish. 
Charcoal was first mass produced by Henry Ford’s relative, a Mr. Kingsford. Kingsford, tasked with opening and managing a Ford production plant, noticed that many wood scraps would be left over at the end of the days’ production. He persuaded Henry to open up a charcoal manufacturing plant next door and today Kingsford is one of the most well known brands of charcoal in the U.S. 
The spherical shape characteristic of most American grills was first developed by George Stephen, an employee of Weber Brothers Metal Works. At that time Weber was principally involved in welding together metal buoys. Stephen grew tired of the wind blowing ash into his food, so using his welding skills he developed the domed shape with a lip toward the top for the fitting of a round grill and a shallower dome for the lid. Today Weber is famous for producing tons of grills.

Share with us your best grill/BBQ recipes, be they savory sweet, vegetarian or meat recipes and be sure to add the hashtag #foodiesbbq at the bottom. Remember to check back for your fellow foodies’ best recipes and share their posts to support the community and we’ll have a grilling/BBQ season to remember!

I’ll start us off with a recipe from Labor Day 2013, My Cajun Spiced Grilled Shrimp Cocktail

This an impressive, delicious appetizer that nevertheless is super simple to prepare! I had a serious craving for shrimp cocktail. I knew I'd be grilling the main course for the dinner, so I thought why not grill my shrimp for the cocktail as well? Taking this idea to its logical conclusion I decided to also brush my shrimp skewers with butter, lemon juice and cajun spices...mmm! I used a store bought cocktail sauce, but making your own is quite easy with lemon juice, tomato paste and horseradish. I used my trusty mandoline to slice my lemon slices to make my skewers look nice, but you can easily do without and slice them by hand. I love my cheap-o mandoline, however, and I'd absolutely recommend getting one if you slice a lot of foods. Either way you'll wow your loved ones and guests with this simple variation of an old classic.

Cajun Spiced Grilled Shrimp Cocktail

For the skewers:

1/2 pound white or pink shrimp (I used white and I love their slightly sweet flavor)
1 large lemon, sliced into thin rounds (see photo)
3 - 5 small bamboo skewers

For the "rub":

1/4 teasp. cayenne pepper (or more to taste, but be careful, as it is very spicy)
1/2 teasp. smoked paprika
1 1/2 Tablespoon butter
½ teasp. ground cumin
1/2 bay leaf, crumbled 
salt, to taste
freshly ground black pepper, to taste
juice of 1/2 large lemon

Directions: 

1. De-vein shrimps, keeping them in the shell by using your paring knife to cut through the back of the shrimp and scrape out the vein.

2. Assemble the skewers by piercing a lemon slice in two places across the diameter of the slice (see photo), then sliding two shrimp on, then another lemon slice pierced in the same manner, then two more shrimps. Continue assembling skewers until all the shrimps are on skewers.

3. If you're making your own cocktail sauce, now would be the time to put it together. If not, melt the butter over medium-low heat in a saucepan. Add cayenne, paprika, cumin, salt, pepper and crumbled bayleaf and allow aromatics 5 minutes or so to marry flavors. Turn off heat and mix in lemon juice.

4. Allow to cool slightly, then pour over shrimp. Use a pastry brush to ensure spice rub gets into all the areas between shell segments and at the head opening, etc.

5. Allow to cook on the grill over direct heat for 2 - 3 minutes, then turn skewers and cook for 2 - 3 minutes more, or until shrimp have turned a pale pink all over and have lost their glossy translucence.

6. Serve alongside cocktail sauce, peel and enjoy.

I'm tagging folks to participate: +Azlin Bloor​​ +Lisa Watson​​ +Indrani Sen​​ +Tom-Anita Morgan​​ +maria nasir​​ +Simples Recipes​​ 
+Paul Binns​​ +Brittany M+Brittany Allan​ +Sharon Lam​​ +Tiziana Bontempi​​ +PIYALI SEKHAR MUTHA /My Tryst With Food And Travel​​ +Jasmina Brozović​​ +CONJURUPFOOD Annajane​​ +Neja Ribnikar​​ +Catherine Russi​​ +Passione Light​​ & if you weren't tagged please participate anyway--all are welcome!
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