GrillAmerican
Grilled shrimp skewers
Two minutes a side and they are done. Oil, salt, a hot grate, lemon after — not a long acidic soak.
Made it?
25 min · 20 min hands-on · pull 120°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- large shrimp, peeled, tails on2 lb
- olive oil2 tbsp
- kosher salt1 tsp
- smoked paprika or chili1 tsp
- lemon1
Method
- 1
Toss shrimp with oil, salt, paprika. Skewer so they lie flat. Preheat the grate hard; oil it.
- 2
Grill 2 minutes per side until just opaque and 120°F if you bother to probe. They go rubber past that.
- 3
Lemon immediately off the fire. Do not hold them covered — they keep cooking.
If you don’t have it
- Large shrimp → Prawns, or sea scallops (shorter time). Small salad shrimp will fall through the grate. Use a plancha.
- Paprika oil → Garlic-chili, or just salt. Do not soak in lemon for hours. Acid cooks them.
Same cook, different day
Garlic-butter finish
A richer plate. Off the grill, toss in melted butter and garlic. The fire already did the work.
Plancha
Small shrimp. Cast iron on the grill, 90 seconds a side.
Surf with steak
A mixed grate. Shrimp last. They wait for no one. The steak can rest while they cook.
On the plate
With this, try
- With this dish, try making hushpuppies.
When the fish comes off, or the last minutes of ribs. Cornmeal, buttermilk, onion, 350°F oil until they float blond.
25 min
- With this dish, try making cilantro-lime rice.
While the steak rests or the turkey browns. Long-grain rice, water, salt. Off heat, lime and cilantro folded in. It should be fluffy, not wet.
25 min
- With this dish, try making greek orzo salad.
While the lamb or chicken is on the grate. Better after 20 minutes. Cook orzo like pasta. Dress warm so it drinks the lemon. Fold the rest in cold.
25 min