|Big Daddy's Cooking with Attitude|
Shrimp on the Barbie
This is so simple and so delicious. We get the really jumbo shrimp (~12 per pound). They are more expensive the bigger they are but well worth it in time saved. If served as part of surf and turf allow 3 shrimps per person. Double that if the shrimp comprises the whole entree.
Prepare the shrimp by shelling, deveining and washing them. Place shrimp in a resealable plastic bag with enough salad dressing to completely cover the shrimp. Allow to marinate in the fridge for at least 1 hour, preferably 2 or more.
Prepare your outdoor grill to cook indirectly. While waiting for the grill to be ready, skewer the shrimp (wooden ones should be soaked) in a semicircle, running the skewer through the shrimp twice. When the coals are medium-hot place skewers and over the coals and grill about 1 minute (the French dressing marinade will cause the shrimp to char excessively if grilled directly for too long).
Turn the shrimp and grill directly for another minute.
Now place the skewers of shrimp away from the coals and close grill for about 2-3 minutes. Turn shrimp and grill with lid down for another 2-3 minutes (the amount of time will be determined by the size of the shrimp.) Test them at this point and they should be close to done (overcooking is not good). Remove the shrimp from the grill and they will finish cooking as you get them to the table.
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