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- 7 each 21-25 shrimp, peeled and deveined
- 4 each 8" grilling skewers
- barbeque sauce (choose your favorite brand)
- To clean shrimp: Hold the shrimp with the outside curve and tail away from you. Using a pair of kitchen scissors, cut through the shell along the top of the shrimp to the tail. Peel back the shell and remove it, keeping the tail intact. Deveining shrimp is a matter of personal preference since most small or medium-sized shrimp do not need to be deveined except for cosmetic purposes. Hold the peeled shrimp under running water and, using a pairing knife, remove the black vein along the curve side of the shrimp.
- Before lighting the grill, make sure it is clean. You may also want to add a light coat of oil or some nonstick cooking spray at this point to reduce the risk of the shrimp sticking to the grill.
- After cleaning the shrimp, slide approximately 7 of them onto a wooden or metal grilling skewer (if you use wooden skewers, soak them in cold water for 15 minutes to keep them from burning on the grill). Repeat with remaining skewers.
- About 15 minutes before you plan to cook, brush each shrimp rack evenly on both sides with barbeque sauce. Place the racks of shrimp onto the grill, but watch them closely, because they will cook quickly. They should cook for approximately 2-3 minutes per side.
- Test for doneness by cutting a shrimp in half (it should be pink all around and opaque through the middle). Remove the shrimp racks from the grill and serve.