Shrimp cooked on the gas grill is a fast and effective gourmet meal that can adapt to a wide variety of different flavors. No matter how busy you are a delicious meal could easily be made within minutes especially with the new Easy Peel shrimp or Zipper Back shrimp.
First thing you want to do is to select the size of shrimp you want to cook. An ideal choice is medium or large because the prices are usually decent and it will be perfect for shrimp skewers. Zipper Back or Easy peel have a pre-cut slit down the backs making the removable of the shell next to nothing. Grilling with the shell still intact prevents the shrimp from drying out while the slit allows the flavors of the spice blend and marinade to sink in.
Begin to marinate or season the shrimp. Shrimp tends to cook quickly, a sweeter marinade will be okay to use because the sugars won’t burn before skewers are done cooking. There are different varieties of marinades and herbs that can be used including:
- Thai
- Teriyaki
- Cajun
- Caribbean
- Italian
- Tex-Mex
- Pepper
- Cardamom
- Lemon-pepper seasoning
- Bay leaves
- Rosemary
- Oregano
- Old Bay seasoning
- Ginger/orange/honey
Make sure to apply your marinade no longer then 30 minutes before cooking, whether it’s a liquid marinade or a dry blend.
Preheat the grill to a medium heat. When cooking with wooden skewers, you will have to soak them for thirty minutes before you thread the shrimp. When threading the shrimp leave about an inch between each piece. If you do not want to use skewers you could easily use a grilling basket to keep them from falling through the grill.
Start cooking for three to five minutes until the shrimp is curled and pink. If you are using larger shrimp then it may take a little bit longer to cook then the smaller pieces. Be extra careful not to overcook. Baste each skewer with melted butter during cooking to enrich the butter flavor. When cooking is complete let sit for a couple of minutes and serve over vegetables and rice.
