Preparing the Grill for Shrimp

Video Transcript

"O.k, we're at the grill now, and I'm going to prepare it by dipping a paper towel in some nice olive oil and I'm going to season the grill so that I can get those beautiful grill marks on my shrimp. The secret is making sure that your grill is nice and hot, so please exercise caution when you're doing this. I've only been doing it for about 100 years, so my hands are a little thicker when it comes to heat. O.k., while that's heating up I wanted to show you a quick tip on how to make a garnish for this dish. I take a beautiful lemon; I'm going to cut some wheels, and I'm going to just place them along the edge of my grill while the shrimp are cooking. It's going to make some beautiful grill marks on the lemon as a final finish. Alright, our shrimps, which I had marinating for about twenty minutes, are going to pop on the grill. I'm going to put the sticks outside because I don't want to burn my fingers when I turn them. You can use your hands or you can use your regular tongs. And I reserved a little bit of that marinade to top with it. And I'm using again a regular pastry brush. You can use your garden variety paint brush that you can get a hardware store. And I'm just going to lightly coat pieces of this shrimp with some of the beautiful garlic chunks and some of the beautiful Italian parsley. So that it's got a little extra moisture to get a little extra love while it cooks and steams itself in its own juices. It's going to take about four to five minutes per side, so stay close. So you can see that these cook up really quickly, look at how pretty that is, nice and pink. I'm just going to turn them over, check on their progress. You can tell that they're cooked when they start turning that nice color of pink. Now, there is such a thing as a "sweet spot" on the grill. You should know your own grill and where that "sweet spot" is. Like I do on my grill, so I know you need to rotate your foods. The ones that are done quicker go back on the outside, and the ones that need to be cooked more go on the inside. It smells great. I'm also going to turn over my lemon, looking to get the grill marks, similar to the shrimp, so they need a few more minutes. Doesn't take long. Beautiful."