New Orleans Barbecued Shrimp

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   Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.

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   Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.

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   Six appetizer servings or four main-course servings

* Per serving · 4 servings · Values may vary.

No additional tips available.