Ingredients:

• 500 g large shrimp (peeled or unpeeled)
• 2 tbsp olive oil
• 2 garlic cloves (finely chopped)
• 1 tsp smoked paprika
• 1 tsp lemon juice
• ½ tsp chili flakes
• Salt and pepper to taste
• Skewers (optional)
• Lemon wedges for serving

Preparation:

• Mix olive oil, garlic, smoked paprika, lemon juice, chili flakes, salt, and pepper in a bowl.
• Add the shrimp and toss to coat them evenly in the marinade.
• Let marinate for 30 minutes in the fridge.

Cooking Instructions:

• Preheat the Kamado to 180-200°C.
• Thread the shrimp onto skewers if desired for easier grilling.
• Grill the shrimp directly over the fire for about 2-3 minutes per side, until they turn pink and firm.
• Remove from the BBQ and let rest briefly.

Tips:

• Use unpeeled shrimp for extra juiciness and flavor.
• Brush the shrimp with extra marinade while grilling for a more intense taste.
• Serve with a fresh garlic sauce or a spicy sriracha mayo.

Enjoy! Jan Luts