Cowboy Butter Shrimp on the Kamado Joe Karbon Steel Griddle (Tacos)

Directions

Preheat the griddle

1. Fire up the Kamado Joe and set the Karbon Steel Griddle in place. Aim for a hot, even surface (medium-high). Lightly oil the griddle so shrimp won’t stick.

Make the cowboy butter

1. In a small bowl, combine: softened/melted butter, minced garlic, lemon zest + juice, Dijon mustard, other ingredients, a pinch of red pepper flakes, and chopped fresh herbs (parsley/chives). Season to taste—this is where you add dust bowl garlic butter seasoning. Whisk until smooth; bring to a boil in a pot, simmer for 2-3 minutes. Set aside.

Prep the shrimp

1. Peel/devein if needed, tails on or off. Pat very dry. Season both sides Sweet Red Dirt or favorite rub.

First Sear

1. Lay shrimp on the hot griddle in a single layer. Cook until the underside turns pink/opaque and you see light char at the edges.

Flip and Finish Cook

1. Flip and cook the second side just until the shrimp are opaque and firm (they go fast—don’t overcook).

Butter Baste

1. Slide the shrimp to a cooler spot. Spoon on a generous amount of cowboy butter and/or remove to toss in a bowl to coat so the garlic/herb/lemon flavors gloss the shrimp without burning. Grill for one more minute.

Brighten

1. Hit with another quick squeeze of lemon over the pile for freshness.

Serve

1. Transfer to a platter. Drizzle a little extra cowboy butter on top, shower with fresh herbs, and serve immediately (great with crusty bread, rice, or over pasta).