I love shrimp and I love grilling. Let’s put both together and try this recipe.
2 tbsp. kosher salt
2 tbsp. sugar
2 to 2 1/2 lbs. peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tbsp. grated lemon peel
2 or 3 cloves garlic, minced
1/2 tsp. fresh ground pepper
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
2. Return shrimp to clean bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
3. Lay shrimp skewers on an oiled BBQ grill over high heat; close the lid. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in the center of the thickest part, 5 to 6 minutes total.
4. Serve with lemon wedges to squeeze over shrimp.
So here are a few of tips:
If using wooden skewers, soak for at least 1 hour.
- In hindsight, I probably would have preferred using jumbo shrimp (I think I had medium or large sized shrimp)
- Make sure you really rinse those shrimp after letting them cure in the salt and sugar. I don’t think I rinsed well enough because I found my shrimp very salty.
- You can prepare the shrimp skewers up to 1 day in advance (covered and refrigerated) because the shrimp has been briefly cured, acting as a mild preservative.
I served the shrimp with rice and roasted broccoli (seasoned with a little salt, pepper and drizzle of olive oil).