How to grill shrimp
I love grilled shrimp. The only problem I have with grilled shrimp, is that they are not fried shrimp. I feel guilty every time I eat shrimp that’s not fried, which I consider to be shrimp’s natural physical state. But, I give grilled shrimp respect too, and there’s a lot more you can dip, baste, and marinate them in than fried-shrim style cocktail sauce. This is the basic recipe for grilled shrimp, without any particular marinade. It’s good for applying your favorite sauce, adding to pasta, and so forth.
To begin, get the fire lit or the grill heating and secure a fair mess of shrimp. Peel and “deveign” them, but leave the tails and the last little shell segment on. This will protect the shrimp’s little tail nub, not that he’ll need it. More importantly, the tails are your little handle for dipping!
Thread the shrimp onto skewers which have been soaked for several hours in water. If you don’t soak them in water, there just going to catch on fire and you’ll be unhappy. Of course metal skewers won’t have such a problem unless you have a much, much better grill than me.
Note in the photos below that I’ve threaded the shrimp in a little U shape, piercing it twice with the stick. This keeps him from rolling around like a pinwheel when you flip the skewers. Also, give the guys a little elbow room so they’ll get exposed to the fire on all sides.
Drizzil the shrimp with a little olive oil on both sides, and season with koscher salt. Let them come to room temperature (about 10 minutes). If you want to baste your shrimp with BBQ sauce or other seasonings you can do so right before placing them on the grill.
Once your grill is good and hot place the shrimp on the grate for about 5-7 minutes turning them over half way through. Do not, for the love all things holy overcook the shrimp. As soon as they turn white and opaque, they are ready!
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