How to Grill Shrimp

The smoke of a grill brings out the taste of shrimp. Add a zesty marinade or baste for more flavor. One pound of shrimp will feed four to six people.

Difficulty:

Easy

Instructions

Things You'll Need

• Skewers
• Grill Utensils
• Grills
• Vegetable Oils
• Chef's Knives
• 1 lb. large shrimp

1. Shell and devein the shrimp (see Related eHows for instructions).

2. Soak wooden skewers for 20 to 30 minutes so they don't burn on the grill.

3. Skewer each shrimp, first through the tail, then the head. Three to four can fit on one skewer. Only add shrimp to the top half of the skewer; leave the bottom as a handle.

4. 

   Thread the shrimp through two skewers, if desired, to keep them from rotating.

5. 

   If using a marinade, marinate the shrimp now, after they've been skewered.

6. Light the grill and adjust gas or coals for medium heat.

7. Oil the grill grate lightly.

8. 

   Place the shrimp over direct heat and cook 1 or 2 minutes on the first side, and 30 seconds to a minute on the second side.

9. 

   Test for doneness by cutting one shrimp open. If the inside is completely opaque and no longer translucent, it's done.

Tips & Warnings

• Shrimp will overcook and become tough very quickly, so limit the time they spend on the grill and check them often.

• Discard the marinade as soon as the shrimp are out. Don't use it as a basting liquid. Use a separate batch for basting.

• Purchase frozen shrimp if possible. Almost all shrimp are frozen as soon as they're processed, and the longer they stay frozen, the fresher they'll be. Be wary of thawed shrimp.

• An easy marinade or baste is one part lemon juice, two parts olive oil, some crushed garlic, freshly ground pepper, a little grated lemon zest and salt. You can also add herbs to this marinade, such as rosemary, parsley or thyme.