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Backyard Blogging.

Famous Dave’s BBQ Shrimp with Mango Salsa

Grilled shrimp is good, Famous Dave’s shrimp with mango salsa is even better!


2 lbs. (16-20) raw shrimp, peeled and deveined
Shrimp Marinade (recipe follows)
Dave’s All-Purpose Fish Seasoning (recipe follows)
BBQ Sauce
Mango Salsa (recipe follows)
Fresh Limes


Set the EGG for direct cooking at 350°F/177°C.

Peel and devein shrimp; place in a large plastic bag.

Prepare marinade. Pour marinade into plastic bag with shrimp, seal and refrigerate for at least 2 hours. After 2 hours, drain shrimp into a sieve over a bowl, and discard the marinade.

Skewer shrimp with Flexible Skewers or wooden skewers soaked in water. Lightly season shrimp with Dave’s All-Purpose Fish Seasoning, and spray with a non-stick cooking spray. Grill shrimp — this won’t take long and once they start looking opaque they are done. Baste with straight BBQ Sauce just before taking off the EGG; okay! enough to caramelize the sauce.

Arrange Mango Salsa in the center of a large platter and place BBQ shrimp on top. Take a few lime slices and spritz lime juice over the shrimp. Garnish the edge of your platter with lime wedges.

Dave’s BBQ Shrimp Marinade

1 cup BBQ Sauce
1/4 cup light olive oil
1 cup pineapple juice
1/4 cup pineapple juice concentrate
1/2 cup lime juice
1 Tbsp. Sriracha hot chili sauce

Mix BBQ sauce, olive oil, pineapple juice, pineapple concentrate, lime juice, and chili sauce together in a bowl.

Dave’s All-Purpose Fish Seasoning

2 Tbsp. kosher salt
1 Tbsp. granulated garlic
1 Tbsp. lemon pepper
1 Tbsp. Aleppo chili pepper
2 tsp. chili powder
2 tsp. granulated onion powder
1 tsp. crushed dry basil
1 tsp. crushed dry oregano
1 tsp. fresh ground fennel seed (do it yourself from seeds)
1/2 tsp. fresh ground black pepper

In a small bowl, mix ingredients together to create an amazing chicken or fish seasoning.

Mango Salsa

1 cup of mandarin oranges, chopped, drained (reserve syrup)
2 tsp. Ball Fruit-Fresh Produce Protector
1 cup fresh pineapple, chopped (reserve juice)
2 shot glasses of Grand Marnier
1 cup of mango, chopped
1 cup red bell pepper, chopped
1 cup red onion, chopped
2 jalapeños, diced
3 cloves garlic, minced
1 tsp. kosher salt
1 cup of avocado, chopped

Drain mandarin oranges, rough chop and reserve ½ cup of packing syrup. Add Ball Fruit-Fresh Produce Protector to mandarin orange syrup and mix well.

After coring pineapple, reserve the juice. Add ½ cup of pineapple juice to mandarin orange juice. Add Grand Marnier to this mix and set aside.

Add mangos, mandarin oranges, pineapple, red bell peppers, red onion, jalapeños, garlic, and kosher salt and gently toss to mix in a large bowl. Set mango mixture aside.

Chop avocados, add to mandarin orange mix and set aside. Add the avocado mixture to the mango mixture and gently fold … be careful not to smash the avocados. Serve immediately.

Serves 5.


Recipe and photo from