How to Grill Shrimp on a BBQ

The easiest way to grill shrimp is to thread them on skewers.

Shrimp are a very versatile seafood; they can be fried in batter, simmered in pastas, stews and soups, boiled and hung around cocktail rims and grilled to crispy perfection on the barbecue. Shrimp can be grilled any time of the year as long as you have gas or coals to do the job. Shrimp require little preparation before grilling and take only minutes to cook. Grilled shrimp can be eaten as-is, dipped in sauces, thrown into salads or pastas or sandwiched inside of a burger.

Things You'll Need

• Shrimp
• Skewers
• Olive oil
• Salt
• Pepper
• Sauces

Instructions

1. Thaw shrimp in the refrigerator if they are frozen--you must thaw them before grilling. Do not thaw shrimp on the counter or in the sink as seafood is likely to grow harmful bacteria when left at room temperature.

2. Turn on the barbecue or light the coals. Turn on a gas grill at least 10 minutes before grilling and start the coals about 30 minutes before grilling.

3. Wash, peel and remove the veins. Rinse thawed shrimp in a colander under cool running water and let them drain. Remove the peel except for the tails. Leaving the tail allows for a natural dipping handle that can be easily removed when you eat the shrimp. After peeling, remove the blue or purple vein that runs along the back "spine" of the shrimp. Rinse the peeled and deveined shrimp a second time.

4. Bring the shrimp to room temperature and thread them onto skewers. Shrimp are easiest to handle on the barbecue when they are threaded onto skewers. Skewers, either metal or wood, prevent the tails from falling through the grill grate and allow for easier flipping and removal. If you're using wooden skewers, soak then in water for at least two hours before threading with shrimp to prevent the wood from catching fire. Thread as many shrimp as will fit onto each skewer.

5. Drizzle the skewered shrimp with olive oil and rub them with salt and pepper. That's the basic seasoning, but you can also baste them with a marinade or a sauce such as soy sauce or barbecue sauce. After dressing, let the shrimp sit at room temperature for 10 minutes before grilling.

6. Place the skewers directly on the grill and let the shrimp cook for two to three minutes per side, then baste with additional sauce or marinade, if you're using any. Use tongs to flip the entire skewer to the other side. Do not overcook--the shrimp are finished cooking once they are puffy and white.

References

• The BBQ Report: How to Grill Shrimp