Grilled Garlic Lemon Shrimp
Flavorful shrimp that gets brown and crispy over the fire, but stays plump and juicy. The secret is baking soda, which helps keep shrimp plump. Use about 1/4 tsp of baking soda per pound of shrimp.
Equipment
- Bamboo Skewers
Ingredients
- 2 lbs large shrimp
- 1 tsp sugar
- 1/2 tsp baking soda
- 1 Tsp kosher salt
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 4 tsp lemon juice
Instructions
- Combine baking soda, salt and sugar in a medium bowl. Add shrimp and toss to coat.
- Thread shimp onto skewers, pushing shrimp close together, heads to tails; about 6 shrimp on each skewer.
- Lay skewers across a baking dish so that shrimp are suspended over the dish and not touching the bottom, so that air can circulate around the shrimp, allowing it to remain dry. Let shrimp sit for one hour in the refrigerator.
- Mix half of the olive oil and half of the garlic in a small bowl. Mix remaining garlic, olive oil and lemon juice in a large blwl. Set aside.
- After shrimp have been refrigerated for one hour, brush both sides with the first garlic/oil mixture. Set a cooking grate over a prepared fire. Grate should be pretty close to the fire, so shrimp will cook quickly. It's ok for flames to lick at the shrimp a little.
- Place shrimp skewers on the cooking grate, and cook for 2-3 minutes each side. Shrimp should be slightly charred.
- Remove shrimp from the skewers and add to the bowl of garlic, oil and lemon juice. Toss to coat. Season with salt and pepper if desired.
Notes
We like to cook these over an open flame, but of course they can be prepared on your grill. Set the gas grill to the high setting and preheat for 10 minutes.