From Ken Gajda, known to all of us in the Big Green Egg Forum as KennyG. Ken passed away in 2006 and will always be remembered and missed. This is his recipe for shrimp which shows the high-temperature cooking possibilities with ceramic cookers. KennyG posted this recipe on the Big Green Egg Forum on July 15, 1998. From Kenny:

"I had guests fighting over these at a recent party.They will also have a nice little pepper bite to them. "

Ingredients:

• 1 1/2 lbs 21 to 25 count shrimp, should be 32-36 shrimp
• 1/2 cup Wishbone "Robusto" Italian salad dressing
• 1 Tbs honey
• 1 Tbs Jamaican jerk sauce - best with Mrs. Dogs. Have also tried Grand Anse and Busha Browne's
• 1 dash worcestershire sauce
• 1 pinch fresh ground black pepper (tellicherry)

Preparation Directions:

• Remove the shells from the shrimp and put 8-9 shrimp on a metal skewer. Skewer twice to make sure it does not flop on the skewer.
• Mix the other ingredients and stir thoroughly with a wire wisk to completely dissolve the honey.
• "Paint" the mixture on both sides of the shrimp skewers with a basting brush 30-60 minutes before cooking.

Cooking Directions:

Crank up the HIGHEST heat you can muster with your grill and if you are into smoking chips, I suggest guava and mesquite. 2 minutes or less per side will do it (relative to 21-25 ct. size) and the honey will carmelize quickly for a crispy outside. As a precaution against overcooking, go straight from the fridge to the grill.