How to Make Grilled Shrimp

Juicy, flavorful shrimp are already tasty on their own, but once placed on the grill, magical things appear to happen. The aromatic smoke from the wood saturates the shrimp bringing out the seafood taste, ultimately offering a unique surf and turf adventure for your taste buds. The best part is that it does not take much time and effort at all to bring to the table this flavorful summer dish which deserves a place of honor among your best summer grill recipes. Following are some tips for cooking shrimp on the grill.

The path towards a mouth watery summer dish begins at the fresh fish market or at your local supermarket. Fresh seafood is highly recommended for grilling since it still preserves an intense flavor that many food connoisseurs find irreplaceable. This is why some of the best restaurants across the world prefer to get their hands on freshly caught fish and seafood. However, if you live far from the coast, frozen shrimp is the next best alternative, it may not equal the intense flavor of fresh fish but it will still promise vivid remembrances of the sea.

Following are the ingredients and accessories needed in order to enjoy a batch of tasty grilled shrimp:

• 1 Pound freshly caught of frozen shrimp

• Skewers

• Shrimp Pick

• Grill

• Grill Accessories

• Wood (preferable for a more intense flavor) or charcoal

• Marinade

• Olive oil

Tips for Cooking Shrimp on the Grill

♣ Start by shelling the shrimp and deveining it if it still intact. The legs and shell can be easily removed with fingers. Some people like to leave the shell on when grilling to preserve flavor. This is a matter of personal choice. The deveining process is easily done with a good "shrimp pick". Alternatively use a skewer or your own fingers to locate the intestinal tract and pull it out.

♣ Once the shrimp is cleaned (frozen shrimp is often already immaculately clean and ready to go on the grill) soak the wooden skewers in water for about 20 minutes. This handy tip will prevent the skewers from burning. Alternatively, use metal skewers.

♣ Insert the shrimp on the skewers. The best way to do this is to insert them tail first. Expect about three to four large shrimp to fit in each skewer. Leave some space at the bottom so you have a place to hold the skewer without touching the shrimp. A good tip is to thread the shrimp on two skewers if you want them to be safely anchored and avoid rotations.

♣ Once placed on the skewer this is the best time to marinate them. You can purchase an already made marinade or make your own. A good home made marinade can be easily made by mixing some fresh lemon juice, melted butter, some crushed garlic, freshly ground pepper, a touch of grated lemon zest and the addition of any flavorful fresh herbs you may like.

♣ Make sure the grill is warmed up nicely and that you have oiled the grate lightly with some flavorful olive oil to prevent sticking. For aromatic surf and turf flavors use wood chips from Maple, Hickory or Oak trees.

♣ Grilling shrimp is quick business. All it takes is a couple of minutes for the first side and up to a minute for the other side. Always ensure the shrimp is cooked thoroughly. A good way to tell this is by cutting one shrimp open with a knife. Cooked shrimp is generally opaque and no longer translucent. Do not over cook or you may end up with tough meat.

Grilling does not have to translate into the old cliche' of firing burgers and steaks. Seafood such as shrimp, scallops or lobster may provide a flavorful, last long experience when placed on the coals. You do not have to head to your favorite seafood restaurant to enjoy such remarkable flavors from now on, just heat your grill and enjoy!