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Awesome!
Gonna have to try the Armadillo Eggs and Phil's Brochette in the next few weeks.
For those looking for SUPER easy shrimp...
1 lb tiger prawn (shell on / de-veined)
2 tbs Jack Stack's all purpose (yeah, was just playing with leftover rub, but tastes great)
1/3 cup white wine vinegar
1 cup olive oil
wooden skewers
Soak skewers in water for an hour. Wash shrimp. Dry on paper towel for about 10 minutes. Mix everything in a gallon ziploc bag and let sit for 30 minutes, flipping every 5 minutes or so to get a good "soak" (acid from vinegar helps marinade penetrate meat faster). Skewer with about 4 to 5 each, grill on low for about 3 to 5 minutes a side. I usually baste with leftover marinade once per side, but beware of flame ups from olive oil. Peel 'n eat!
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