Grilled shrimp photo by joebeone
I love grilled shrimp. In fact, I like shrimp, period, no matter how they’re cooked. Grilling shrimp is quick and easy – they cook in just a few minutes. Also the flesh of the shrimp absorbs added flavors from spices and sauces, along with some of the smoke from the grill.
Grilled shrimp can be threaded onto skewers, or if the shrimp are large enough, they can be grilled directly on the metal grates. If you prefer, you can also use a wire basket for your grilled shrimp. Doing so will keep your shrimp from falling through the grilling grate, and you can turn the shrimp all at the same time.
You can grill shrimp with the heads and shells on, or you can peel and devein them first. Sometimes, however, peeled shrimp will get tough and chewy on the grill. I like to cut down the back of the shrimp and remove the vein, while leaving the shells on. I’ve used many grilled shrimp recipes and still do, but I guess this one is my all-time favorite!
Holle’s Sweet-Hot Grilled Shrimp Recipe
What you’ll need:
- 1 pound large or jumbo shrimp
- 1/3 cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons hot sauce
- 2 tablespoons barbecue sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Directions: Prepare shrimp as described above and place in a Ziploc bag.
Combine remaining ingredients, making sure sugar has dissolved. Pour over shrimp and marinate in the refrigerator for about an hour.
Remove shrimp from marinade and place on clean, oiled grill. Cook over medium heat until shrimp are bright pink on both sides. Depending on the size of the shrimp you use, this should only take about three minutes or so per side.