"In a medium bowl, combine shrimp, baking soda, salt, and sugar and toss to coat. Thread shrimp onto sets of 2 skewers, alternating heads to tails and pushing shrimp so that they are nestled snugly together; you should have about 6 shrimp on each set of skewers. Lay skewers on top of a baking dish so that shrimp are suspended above bottom of dish. Transfer to refrigerator and allow to rest for 1 hour."
"When shrimp are ready to grill, brush both sides with garlic-oil mixture. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes."
Large peeled and deveined shrimp are tossed with baking soda, kosher salt, and sugar and threaded onto paired skewers with about six shrimp per set. Skewered shrimp rest in the refrigerator for one hour to relax and absorb seasoning. Two garlic-olive oil mixtures are prepared: one for brushing before cooking and another mixed with lemon zest, lemon juice, parsley, and garlic for tossing after grilling. Shrimp are grilled over high heat—directly over hot coals or the hottest half of a gas grill—for 4 to 5 minutes until charred and just cooked through. Shrimp are removed from skewers and tossed in the garlic-oil-lemon mixture and served immediately with rice, pasta, or a salad.
Read at Alternative Medicine Magazine
Unable to calculate read time
Collection
[
|
...
]