re: My Moms BBQ SHRIMP go so hard. Forget Ramsey

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does anyone make BBQ shrimp with the shrimp peeled ahead of time? I'll eat it any which way, but my family wants it deveined.

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I've seen it done peeled. You lose the benefit of the flavor from the shells and particularly the heads if you're using head on shrimp. Many folks will use peeled and deveined to make a bbq shrimp type sauce to put over grits, for example.

In the Gordon Ramsey thread posted recently, he left the tails and heads on, but deveined and peeled the shrimp bodies.

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I'll get hammered for asking this, but does anyone make BBQ shrimp with the shrimp peeled ahead of time? I'll eat it any which way, but my family wants it deveined.

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I used a recipe from a chef I worked with where you peel, deveine and de-head the shrimp but use the peels and heads to basically create a stock using beer, worcestershire, rosemary, garlic and oranges. Once that is done cooking down, you sautée the shrimp for about a minute, add stock and butter. It was the restaurants best selling app although it wasn't actually on the menu...I cook it for gatherings often too

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I'll get hammered for asking this, but does anyone make BBQ shrimp with the shrimp peeled ahead of time? I'll eat it any which way, but my family wants it deveined

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I do this. I get huge shrimp, 10-12s. Peel and devein but leave the head on and intact. The head is key. In a skillet, butter, garlic, some lemon and thyme, pepper etc, cook down till the garlic gets almost cooked. Add my Worcestershire, cook down a minute more. Then add one layer of shrimp to the pan and cook just until done, swirling the pan a lot. Swirl in some cold butter and you’re done.

You can make multiple batches, replenishing the butter and Worcestershire as you go. Get all the fat and flavor from the head and no shells to deal with.