Grilled Butterfly Shrimp with Apple Ginger BBQ Sauce

A neat little summer appetizer.


  • 1 dozen large black tiger shrimp (de-veined if you can get it)
  • 1 cup Apple Ginger B.B.Q. Sauce
  • 1 tablespoon Cajun Spice
  • 2 table spoon olive oil
  • 24 bamboo skewers


  1. Soak wooden skewers for 30 minutes in cold water to prevent from burning on the BBQ .
  2. Keep the the shells on the shrimp.
  3. De-vein the shrimp as necessary.
  4. Using a sharp knife, cut each shrimp in its shell along the full length of the back to the tail section - do not cut all the way through the shell !!!!.
  5. Then insert skewer in each side of shrimp and open like a butterfly. Each shrimp should have 1 skewer on each side (see picture!).
  6. Place on a platter facing flesh side up.
  7. Sprinkle Cajun spice and drizzle olive oil.
  8. Prehead BBQ to medium heat.
  9. Grilled on B.B.Q for 3 minutes facing down.
  10. Brush with B.B.Q sauce and grill for another 2-3 minutes.
  11. Remove and serve hot.

Serves 12 as appetizers.   Enjoy!