Tastes Like Summer

Recipe by Jack Jameson | Photos by Topograph

Cilantro Lime Rice

Yields 10 servings

INGREDIENTS

2 cups white rice

2 oz melted butter

2 oz lime juice

1/2 bunch cilantro, chopped

DIRECTIONS

1. Cook the rice according to package instructions.

2. Once cooked, mix in the butter, lime juice and cilantro.

3. Set aside until ready to serve with prepared shrimp.

Hickory Smoked Shrimp

INGREDIENTS

2 lbs cleaned (16-20 count) shrimp

4 oz melted butter

Honey, for drizzling

Spicy barbecue rub, for seasoning

Regular barbecue rub, for seasoning

Cilantro, finely chopped, for garnish

Hickory wood for barbecue smoking

DIRECTIONS

1. Preheat smoker to 225 degrees.

2. Peel and devein shrimp, then add to a foil pan.

3. To both sides of shrimp, add melted butter and sprinkle heavily with your favorite spicy barbecue rub. Next, drizzle generously with honey.

4. Smoke shrimp for 45 minutes over hickory wood.

5. Remove pan from grill and drain butter off shrimp. Re-season with your favorite all-purpose barbecue rub.

6. Grill shrimp over direct heat at 400 degrees for one minute on each side.

7. Garnish shrimp with finely chopped cilantro.

Grilled Pineapple

Note: This portion of the recipe calls for overnight preparation.

INGREDIENTS

Pineapple spears

Honey, for drizzling

Black pepper, for seasoning

3 oz lemon juice

DIRECTIONS

1. Place the pineapple spears in a foil pan. Season with black pepper, drizzle with honey, and add in lemon juice. Place overnight in refrigerator.

2. Turn on the grill and preheat to 500 degrees. Once the grill is hot, turn the flame down to low.

3. Grill the pineapple spears 3-4 minutes on each side. Don’t overcook the pineapple or it will get mushy.

Tip: When you see grill marks on the outside of the pineapple, it’s ready!

Plating

Cut pineapple into 1” sections. Place 2-3 shrimp and pineapple on each skewer and serve over cilantro lime rice.

JACK JAMESON, OWNER JACK'S CATERING, TULARE

Jack’s passion for BBQ began in 2009 on a Texas college visit with his son. Motivated to bring Texas-style BBQ here, he perfected his craft after creating his own recipes and attending BBQ school in Oklahoma. Jack enjoys operating the business with his wife and three children, and enjoys traveling and being Papa to his three granddaughters.