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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rubbing with salt and sugar before grilling results in really succulent shrimp. This is a Sunset recipe. Ingredients:
2 lbs large shrimp, peeled and deveined |
2 tablespoons kosher salt |
2 tablespoons sugar |
1/4 cup extra virgin olive oil |
3 tablespoons lemon juice |
1 garlic clove, minced |
lemon wedge |
Directions:
1. Rinse shrimp and drain. In a large bowl mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
2. If using wooden skewers, get them soaking in water for about 20 minutes. Prepare grill for direct-heat cooking.
3. Rinse salt and sugar from shrimp and pat dry. Thread shrimp in a C shape onto metal or wooden skewers. Lay the skewers in a rimmed pan. In a glass bowl, combine oil, lemon juice and garlic; Pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
4. Lay skewers on grill over hot coals or high heat on a gas grill. Close lid on gas grill. Cook, turning once, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part, about 5 minutes.
5. Transfer skewers to a platter and serve with lemon wedges to squeeze juice over.
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