Makes 4 Serving


  • 16 jumbo shrimp, peeled and de-veined
  • 3 tablespoons (45 mL) olive oil
  • 1 teaspoon (5 mL) soy sauce
  • 2 teaspoons (10 mL) chopped garlic
  • 3/4 teaspoon (3.75 mL) garlic powder
  • 3/4 teaspoon (3.75 mL) seasoned salt


  1. Rinse the shrimp, pat dry with paper towel, and place in a large bowl.
  2. In a separate bowl, combine the oil, soy sauce, and garlic. Pour the mixture over the shrimp. Toss to coat the shrimp.
  3. In a small bowl, combine the garlic powder and the seasoned salt. Sprinkle the garlic powder mixture over the shrimp and toss the shrimp again to coat.
  4. Cover the bowl and place the shrimp in the refrigerator for 30 minutes.
  5. Using double skewers prevents the shrimp from rotating when the skewers are turned over on the grate. Thread 4 shrimp on each set of double skewers. Thread the first skewer through the head end and the second skewer through the tail area of each shrimp. This makes the shrimp lie flat on the grate. Leave a small space between each shrimp for even cooking.
  6. Preheat the grill on high (550° F/288° C) for 10 minutes with the lid closed. Using a pair of long handled tongs, oil the grate by wiping it with a piece of folded paper towel dipped lightly in canola oil.
  7. Turn the heat off on one side of the grate. Immediately place the skewers on the unlit side.
  8. Close the lid. Grill about 2 minutes on each side or until the shrimp become firm and pink. Do not overcook.
  9. If using a frying pan, add 1 to 2 tablespoons of olive oil to a non-stick pan over medium high heat. Remove the shrimp from the marinade. Place shrimp side by side in the frying pan and cook for about 2 minutes on each side. 

Food Sport at the World Food Championships

When we were invited to be judges at the World Food Championships (WFC), at The Wharf in Orange Beach, Alabama, we jumped into the RV and headed south. At the annual, fast-paced, seven-day WFC competitions in November, home cooks, backyard grillers and professional chefs compete in nine categories (bacon, barbecue, burger, chili, dessert, steak, sandwich, seafood, and recipe). The event is the ultimate food sport. The year we attended, there were 430 teams competing from 14 countries including South Africa, the Philippines, Tanzania, Britain, and Canada. The grand prize was $100,000.

When we weren’t judging a specific category, we donned our media hats and stepped right into the action, photographing and interviewing the competitors as they carted utensils and ingredients into their mini-kitchens, set up their stations, and prepared their best recipe as the clock ticked down their allotted time. The plated dishes were judged on execution, appearance, and taste.

Eric Harland from Kansas City Steak Company.

Those competing in the seafood category were very fortunate. All along the white sandy beaches of the Alabama Gulf Coast, seafood is available fresh every day. Even the $100,000-winning steak was garnished with two Gulf shrimp wrapped in bacon.

Alabama Gulf Coast Chef Chris Sherrill

We parked our home-on-wheels just minutes away from the action, at Pandion Ridge RV Resort, a park with large sites, cement pads, and really good Wi-Fi. For this recipe, after setting up the grill, we bought fresh-off-the-boats jumbo Gulf shrimp. We included a frying pan method, just in case the weather, as you read this, is not conducive to heating up the barbecue and cooking outside.

Subscribe to our email newsletter and never miss another update!