Australia Shrimp on the Barbie

24 ea. Shrimp, peeled, deveined
Wooden Skewers
4 ea. Onion Flatbread

Tarragon Drizzle: Ingredients:

1 fl. oz. Egg Yolk, Pasteurized
1 tsp. Roasted Garlic Puree 4 ea
1 tsp Lemon Juice, fresh squeezed
1 Tblsp Dry Mustard
pinch Cayenne
1 tsp White Balsamic Vinegar
2 Tblsp Tarragon, fresh chopped
2 ½ fl. oz. Olive Oil
Kosher Salt
Black Pepper, fresh ground

Pepper Shrimp Marinade:

1 fl. oz. Canola Oil
1 Tblsp. Soy Sauce, Tamari
2 fl. oz. Chili Garlic Sauce
2 fl. oz. Lime Juice(fresh squeezed)
½ Tblsp. BBQ Sauce
1 ea. Jalapeno Pepper (seeded, ribs removed, minced)
½ Tbsp. Garlic, minced
2 Tblsp. Cilantro, fresh, chop
½ Tblsp. Chives, sliced thinly
1 tsp. Kosher Salt
½ tsp. Black Pepper (Fresh ground)

Method of Preparation for Tarragon:

Combine in food processor: egg yolk, garlic puree, lemon juice, dry mustard, cayenne and balsamic, puree on high. Add oil in slow steady stream until all is incorporated, add tarragon and puree, season with salt and pepper to taste. Place in container and refrigerate until service.

Method of Preparation for Marinade:

Combine all ingredients and mix completely.

Final Method of Preparation:

Place six shrimp on each skewer, place skewers in a pan containing the marinade is completely covering the shrimp. Refrigerate and let marinate for 12 hours. Pre-heat a charcoal or gas grill. Remove shrimp skewers from marinade, discard marinade, and grill each side for 2-3 minutes until shrimp are just cooked throughout. Grill each side of the flat bread to warm. Serve shrimp skewers on flatbread with tarragon drizzle.

Serves 4

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