Shrimp on the Barbie
The other day at Wine Merchants Gourmet, manager Beth Binder passed around this recipe for The Best Grilled Shrimp, sent in by a customer named Pamela Watson.
I made it the last weekend. I hesitate to call anything the “best,” but this was certainly tasty. Be sure to use large shrimp. I’d recommend 16-20 or 21-25. Also watch them closely and whip them off the grill as soon as the turn opaque on both sides.
Also if you have a grill pan, like I do, you don’t have to go to the trouble of skewering the shrimp.
I’ve tweaked the recipe slightly.
These go great with corn on the cob.
The Best Grilled Shrimp
1 quart water
3 tablespoons kosher or sea salt
1/3 cup brown sugar
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons Old Bay seasoning divided use
1 1/2 to 2 pounds very large shrimp, preferably 16-20 or 21-25 count
1/2 teaspoon caynne pepper
1. In a bowl, add water. Stir in salt, sugar, garlic, red pepper flakes and 1 teaspoon Old Bay. Add shrimp and stir. Refrigerate shrimp in the brine for about an hour and no more than 2 hours.
2. Heat a grill over medium heat. Drain shrimp and pat dry. Spray shrimp with cooking spray, or lightly toss with olive oil. Sprinkle with remaining 1/2 teaspoon Old Bay and the cayenne. Place on skewers. Or simply place on a heated, liightly oiled grill pan. Grill just until the turn opaque, about 3 minutes on each side. (The shrimp also can be broiled for 2 to 3 minutes on each side.)
