He finally asked me what I was looking so shocked at. I said, “Not only can you grill, you grilled shrimp?” He told me that a lot had happened in five years, which makes a lot of sense now that I look back on it. He said that there was a lot of downtime over there, and after they moved into their own place on base, they bought a grill to do something different. I was so proud of my brother. When he left I think all he could make was a bowl of cereal! I told him anytime he wanted to do the cooking, I was game for sampling.
I didn’t think that I could love shrimp anymore than what I already did until I tried it like this!
Ingredients
1 lb shrimp
1/2 c fresh squeezed grapefruit juice
1 Tbsp Domino sugar
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/2 tsp smoked paprika
1/2 tsp McCormick’s cayenne pepper
1 clove garlic, minced
2 Tbsp vegetable oil
Instructions
Using kitchen scissors, split and devein shrimp, cutting from top to tail. Remove legs, but keep shells on.
Combine remaining ingredients. Add shrimp to brine and let sit 2 to 4 hours.
Remove shrimp and let drip in 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.
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Quick Tip: Use whatever size shrimp you want… I think jumbo works best.
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