Shrimp on the grill

Otay, seeing as I can't stay asleep and it is 3AM, here it goes. How big are the shrimp and are they head on or off? The size will determine the time on the Barbie(an alliteration to Ken), on a hot pit we are talking about two minutes per side for them to be done, for 20-30 count shrimp. If you do them on the grill, then peel them, marinate in a mixture of butter, L&P sauce, Cajun Power Garlic sauce, lemon juice, and a bit of Slap yo Mama seasoning. Get the grill hot, but put them on the grill to the "cool" side of it. If they are big and head on just search for BBQ Shrimp in the recipe thread at thetop of the page, it should provide you with the anser you seek.

quote:

---

I'm a fan of Lime/Garlic/Cilantro myself,

---

This is normally what I do except I add a little spice to it as well. Then I usually grill some bell pepper and onion and make fajitas.

quote:

---

I always use a skewer because flipping them individually takes way too long.

---

Absolutely the way to go

quote:

---

of course salt and maybe chili powder

---

perfect

In my experience with shrimp on the grill, i prefer to leave the shell on... I think they come out better flavor and have a lesser chance of drying out (keep em juicy). I do take a knife and split them down the back of the shell and i also remove the legs. Marinate them (like the guy said in the first response) and put them on a skewer to ease in flipping.

I don't like marinade on shrimp. Try this: Use big shrimp, peel and cut a slit, insert sliver of pepper jack and sliver of jalapeno, season with salt, pepper, lime juice and cilantro. Wrap shrimp with bacon that has been cooked halfway (important!), wrap shrimp in bacon and skewer on a kabob. Grill high heat about two minutes per side.

If using wood/bamboo skewers, remember to soak them in water for at least ten min.