One of the great joys of grilling is being able to cook for a big crowd. But it can be a challenge to find recipes and techniques that are easy and delicious enough to work for a big group.
To get some advice, we turned to Loot N' Booty BBQ, a husband and wife BBQ team from Scottsdale. Sterling and Molly Smith have been competing for the past nine years, and along the way they've developed a collection of delicious rubs that you can try for yourself. We have them available for you here at BBQ Island!
Sterling has cooked on just about every type of smoker and grill around, but for competition, he prefers Gateway Drum Smokers and Green Mountain Grills. Sterling and Molly have offered a recipe that's perfect for your Green Mountain Grill, and it's a real crowd pleaser. Though the recipe here serves four, it's easy to double, triple or even quadruple this for a bigger group — especially if you fill and garnish the avocado shells in an assembly line.
Loot N’ Booty BBQ's Grilled Shrimp and Avocado Salad
Servings: 4
Ingredients:
•16 medium to large raw shrimp, shelled and de-veined
•4 wood skewers soaked in water for 20 min.
•Loot N’ Booty BBQ Everything Rub
•Loot N’ Booty BBQ Gold Star Chicken Rub
•2 ripe avocados
•1/8 cup red onion, diced
•1/8 cup cilantro, diced
•1/4 cup Roma tomatoes, diced
•1 ear of corn
•2 cups red cabbage, shredded
•1 tsp. jalapeno, diced
•2 limes
•Sesame oil
•Avocado oil
Supplies:
•Green Mountain Grill
•GMG Premium Gold Pellets
Directions:
1.Start smoker and adjust temperature to 450 degrees.
2.While smoker is getting ready, season corncob with 1 tsp. Loot N’ Booty Everything Rub.
3.When smoker is up to temperature place the corn cob on the grill and cook for 8 to 10 minutes, rotating occasionally until the corn has caramelized and has turned golden brown. Remove corn and set aside.
4.Skewer 4 shrimp, one at a time, on each skewer leaving space between each shrimp.
5.Season shrimp with ¼ tsp. Loot N’ Booty BBQ Everything Rub and ¼ tsp. Loot N’ Booty BBQ Gold Star Chicken Rub per skewer. Lightly coat the shrimp with avocado oil (about ¼ tsp. per skewer).
6.Place shrimp skewers evenly on cooking grate.
7.After 1 to 1 ½ minutes, flip skewers and cook for another 1 to 1 ½ minutes. When shrimp are pink and no longer grey and opaque, they are done. Remove shrimp and rest at room temperature.
8.Halve the avocados and remove the pit. Scrape out the avocado and set the empty shells aside.
9.Mash the avocado into a smooth yet chunky texture. Add onion, tomatoes, jalapenos, cilantro and cabbage and stir to combine.
10.Cut corn kernels off the cob and add to the avocado mixture. Squeeze juice from ½ lime into avocado mixture and add ¼ tsp. Loot N’ Booty BBQ Everything Rub. Stir to combine. Drizzle ½ tsp. of sesame oil over the avocado mixture and stir to combine.
11.Fill each avocado shell with ¼ of the avocado mixture and top each with 4 shrimp. Garnish top of shrimp with any leftover cilantro and onion. Serve with a lime wedge.