Vidalia’s Southern Steak House

5750 Windward Parkway, Alpharetta, GA 30005

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4 Servings


2 1/2 lb Shrimp, peeled, tails on
2 Garlic Cloves, minced
1/2 T Onion Powder
1/2 T Black Pepper
1/2 T Rosemary, fresh, chopped fine
1 t Dried Oregano
1 t Dried Thyme
1 t Dried Basil
1/2 c Dried BBQ Spice
1/2 t Dried Worcestershire
1 T Tabasco Sauce
1/8 c Fresh Lemon Juice
1/2 Beer (Budweiser)
3/4 lb Unsalted Butter, melted


Keep the shrimp as cold as you can throughout the preparation, this helps the butter marinate coat to the shrimp better. When cooking on a char-grill with bottom heat watch out for flair up fire. Best cooked on char-grill with bottom heat.


  • Peel and devein the shrimp leaving tail on.
  • Keep under refrigeration until needed.
  • In a large stainless steel mixing bowl, add all of the dried seasoning and mix well.
  • Add the shrimp and mix well making sure to coat the shrimp with the seasoning.
  • Transfer the seasoned shrimp to a 200 degree pan.
  • Slowly melt the butter.
  • Add the tabasco, lemon juice and beer to melted butter.
  • Let butter mix cool for a few minutes then pour melted butter over the seasoned shrimp and refrigerate immediately. (You want the butter to harden and coat the seasoned shrimp).
  • Keep the shrimp in marinate and in a refrigerator until needed.
  • Grill on Char-grill until shrimp turns pink and is firm to the touch.
  • Hold up to three days.

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