A quick and easy appetizer, grilled shrimp are dusted with rub and served in Belgian endive leaves with a bit of spicy mayonnaise. Sweet shrimp and a creamy-spicy dressing pair perfectly with crunchy Belgian endive leaves. Shrimp boats are fun snack to serve at your next cookout.
Belgian endive is a slightly bitter small lettuce whose leaves make perfect cups for serving food you would otherwise need a spoon. Their pale color comes from growing underground, much like mushrooms. This recipe could also use Radicchio, romaine lettuce, or napa cabbage.
Make sure to soak your wooden skewers for at least 30 minutes before using them. Otherwise, they may burn once they are placed on the hot grill. We like to thread our shrimp on two skewers, so the shrimp don’t curl while grilling.
Grilled Shrimp Boats Recipe
- 1 1/2 teaspoons Slap Yo’ Daddy Jailbird Chicken Rub
- 1 pound medium shrimp, peeled and deveined
- 4 green onions, chopped
- 1/2 cup mayonnaise
- 4 teaspoons siracha sauce (hot chili sauce)
- 20 Belgian endive leaves (about 3 heads)
- wooden skewers
- Apply a medium coat of SYD chicken rub to the shrimp.
- Prepare a grill with hot coals.
- Skewer about 5 shrimp on 2 skewers (so the shrimp don't curl as they cook).
- Grill the shrimp until just cooked. Try to get some char but be careful not to overcook else it will be rubbery.
- Let the shrimp cool enough to handle and roughly chop into bite-size pieces.
- Reserve 1 tablespoon green onion tops for garnish later. In a bowl, combine the remaining green onions with the mayonnaise and Sriracha sauce. Mix in the chopped grilled shrimp.
- Spoon onto endive leaves, sprinkle with the remaining green onions, and serve.
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