For easy handling, skewer each shrimp through both ends so it forms the letter C, and use flat metal or soaked wooden skewers. Cook over a hot fire, and pull the shrimp off the grill when they're bright pink and opaque but still moist-looking, 2 to 3 minutes.
Another secret to perfectly grilled shrimp: Rub them with salt and sugar before cooking to seal in their juiciness and sweetness. We love the shrimp with a two-punch licorice hit of anise seeds and ouzo.
Add Comment |
PAGE:1
- Loading comments...
