1. Heat a grill pan or skillet over medium-high heat. Working with a few pieces at a time, cook bread until browned and toasted, 2 to 3 minutes. Set aside and keep warm.
2. Place shrimp in a bowl. Add creole seasoning and toss to coat. Melt butter in a large skillet over medium-low heat. Add garlic, jalapeño, ginger, and lemongrass. Cook until fragrant, 45 to 60 seconds. Add shrimp and increase heat to medium-high. Add lemon juice, hot sauce, and fish sauce. Cook, turning once or twice, until shrimp are firm and pink, 1 to 2 minutes per side. Taste and adjust for seasoning.
3. Spoon shrimp and juices atop grilled bread. Serve immediately, with lots of napkins!
Homemade Creole Seasoning
Makes about ½ cup
This recipe makes more than you’ll need for the barbecue shrimp. It will keep in an airtight container for about 6 months. Willis suggests adding it to turkey and chicken cutlets or pot roast.
- 2 tablespoons freshly ground white pepper
- 2 tablespoons cayenne
- 1 tablespoon coarse kosher salt
- 1 tablespoon dried thyme
- 2 teaspoons freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon dried sage
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Combine all ingredients in a small airtight container. Shake to combine.