..........you have to try this!!!

Alright, that last post was a little too deep and controversial. Here's a winner no matter what side of the fence you're on. Try this over the weekend.....

Outback Steakhouse Grilled Shrimp on the Barbie

This recipe makes the same size appetizer serving that you get in the restaurant. That's only six shrimp. Just double it, etc., if you want to make more.
Special note: Make the Remoulade Sauce well ahead of time (about 6 hours, or even the day before) to allow the flavors to meld together. When you first make it, there will be too much of a mayonaise flavor. A few hours will make the difference.

Remoulade Sauce:

.....just mix all of this together and put it in the fridge.
1/2 cup mayonaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1/4 teaspoons prepared horseradish
1 teaspoon minced celery (fresh)
1 teaspoon minced white onion (fresh)
1 teaspoon minced green bell pepper (fresh)
1 teaspoon chopped green onion (fresh)
1 teaspoon chopped pickle
1/4 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
pinch of salt

Shrimp Seasoning

.....again, just mix it together.
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
dash of ground allspice

.....now, get your shirmp ready.

I used the large jumbo shrimp.
- remove the shell. Keep the last segment of the shell and the tail.
- take out the black vein that runs down the back of the shrimp.
- stick a skewer (pre-soaked in water so it won't burn on the grill) through the middle of each shrimp. Push them together on the skewer so that they are "spooning" each other

.....get the grill ready.

Preheat your grill to high heat.

.....final prep and cooking.

- melt some butter in a small bowl.
- squeeze some fresh lemon or lime juice over the shrimp.
- brush each shrimp with some of the melted butter.
- put some crushed garlic (just a little) on the shrimp.
- sprinkle the shrimp with the shrimp seasoning.
- place the shrimp on the hot grill.
- after three minutes or so, the face down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional two to three minutes.
- remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread. Sprinkle with a pinch of fresh flatleaf parsley.

This is really a good clone recipe. I think you'll enjoy it. If anyone trys it, I would love to hear how it goes and your opinion. Let me know if anything added works better. Enjoy!!!!