Melissa is so right! By keeping the shells on the shrimp while they grill, you end up with wonderfully moist shrimp. Thanks for the great tip! Not only are the shrimp juicy, but they are also full of flavor. These will make a delicious snack, light meal, or a tasty summer appetizer. And for those of you who like a little less spice, you can easily cut back or eliminate the cayenne. The flavor is still great. This is a recipe that my husband gave me that he got from some family friends growing up in St.Pete. Leaving the shells on the shrimp while grilling makes the shrimp nice and moist.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Fish Yield: 6 Servings
Ingredients :
- 1 pound(s) shrimp
- 1/2 cup(s) fresh squeezed grapefruit juice
- 1 tablespoon(s) sugar
- 1 1/2 teaspoon(s) sea salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/2 teaspoon(s) smoked paprika
- 1/2 teaspoon(s) cayenne pepper
- 1 clove(s) garlic, minced
- 2 tablespoon(s) vegetable oil
Intructions :
- Using kitchen scissors, split and devein shrimp, cutting from top to tail. Remove legs, but keep shells on
- Combine the remaining ingredients. Add shrimp to brine and let sit for 2 to 4 hours
- Remove shrimp and let drip in a strainer, reserving brine. Place shrimp on skewers
- Grill shrimp 90 seconds per side on a 3-second grill (meaning you can't hold your hand over it for more than 3 seconds) brushing with brine half way through.
Rated 5/5 based on 84 Reviews
Keyword : grilled shrimp-American-Fish-Grill