Get: - 1 lb extra jumbo frozen shrimp (safeway sells 2 pound bags.)
- lemon juice (two lemons' worth)
- olive oil
- pressed garlic
- sherry
- red wine vinegar
Do: - Combine lemon juice, olive oil, pressed garlic, salt, pepper, sherry, and red wine vinegar in a bowl
- Consider alcohol and lemon for much less time!
- Defrost shrimp (5 minutes in tap water)
- Peel and rinse shrimp, place in marinade bowl so they're submerged
- Refrigerate until ready (1 hour?)
- Skewer shimp onto steel skewers, place in baking dish with remaining marinade
- Heat grill to 500F+
- Grill shrimp for 1:30 - 2:00 per side, flip with spatula, not tongs! Grill about 3:30-4:00 total.
- Serve
Results: - Don't leave the shrimp in acid too long! Meat gets tough if marinated in acid more than 5-10 minutes
- Last time I made this I actually found it a bit tough / chewy, not delightful texture. I wonder if the marinade ended up ruining the meat? Next time I might try a much shorter marinade time...
- The "EZ peel" is not so bad. It really is easy! They're already headed and veined and butterflied, so you just squeeze the legs off.
- I grilled at 425F-275F for 3:30-3:45 and that was plenty.
| |
|
