Grilling shrimp, while quick and easy, carries a risk of overcooking, resulting in subpar texture. Chef Ed Cotton emphasizes the importance of preparation such as lightly brining shrimp to retain moisture. He suggests wet or dry brining methods that are quick and keep the shrimp flavorful. Attention to cooking time is critical, as shrimp can cook rapidly at high heat, requiring just two to three minutes. Finally, allowing the shrimp to rest before serving with lemon can further enhance the overall taste and experience.
With grilling shrimp, the temperature management makes ruining your shrimp an even bigger risk, leading to a mealy, stringy mess if overcooked.
Cotton's suggestion is to lightly brine shrimp to help retain moisture while grilling, which is a departure from the usual meat brining practice.
Shrimp can cook in just two to three minutes at a high grill temperature, so careful attention to cooking time is crucial for the best texture.
After grilling, letting the shrimp rest before adding lemon enhances the flavor without compromising the perfect texture achieved on the grill.
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