Buf-A-Cue Shrimp

Servings 32
Author Steven Raichlen


For the shrimp and marinade

  • 24 jumbo shrimp about 2 pounds, shelled and deveined
  • ½ cup fresh lemon juice
  • ¼ cup light olive oil or light flavored oil of your choice
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic minced (Or 1 teaspoon powdered garlic)
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon coarse ground black pepper

For the mop sauce

  • 4 tablespoons ½ stick salted butter
  • Scant 1/4 cup Sriracha Rooster Sauce, or your favorite hot sauce

Other Items Needed

  • 8-16 8-inch bamboo skewers, soaked in water 1 hour to cover, then drained. Flat skewers preferred, but if you have round ones, use two skewers per kebab so that the shrimp are easy to turn (take a look at the photo).


  1. For the shrimp: Rinse the shrimp under cold running water, then blot dry with paper towels.
  2. Make the marinade: Whisk together the lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the shrimp and let marinate in the refrigerator, covered, for 30 minutes to 1 hour. (Alternatively, put shrimp and marinade in a large resealable plastic bag.)
  3. Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.
  4. Set up the grill for direct grilling and preheat to high. When ready to cook, drain the marinade off the shrimp and discard the marinade. Thread three shrimp on each flat skewer or on two skewers, inserting the skewer near the head and tail ends so that the shrimp curls like the letter C.
  5. Brush and oil the grill grate. Arrange the skewered shrimp on the hot grate so that the shrimp are over the fire. Grill the shrimp until just cooked through, about 2 minutes per side. Mop the shrimp with the mop sauce. When done, the shrimp will turn a pinkish white and feel firm to the touch.
  6. Take the shrimp off of the skewers and enjoy!

Recipe Notes

Makes about 32 pieces, serving 8 as an appetizer

Adapted from Steven Raichlen