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edited 8:15AM in EggHead Forum
Got some beautiful 10/12 count shrimp this morning and I've got them marinating in my "Margarita" marinade. Question. What temperature and method is best? I'd like them with a little "sear" on the outside, smokey flavor and juicy on the inside.
I've done these on other pits, but not this one. Any ideas?[p]Larry


  • GfwGfw Posts: 1,598
    <p />Larry, Teslamania posted a recipe and method a while back - I've used it several times always with success...[p]
    Posted by Teslamania on November 22, 1999 at 19:33:47:[p]I did a pound of medium shrimp on the Egg last night. Cleaned and shelled. Then put in a marinade for about 30 minutes. [p]Marinade:
    1/3 cup oil
    1/3 cup soy sauce
    1/3 cup lemon juice
    1 spring onion chopped
    2 cloves garlic crushed [p]Skewered on pre soaked bamboo skewers. Did them on the egg at 350 for two minutes per side. They were great.
    ====================================================[p]Good Luck!

    [ul][li]Gfw's BBQ[/ul]
  • StuartStuart Posts: 110
    Larry,[p]Keep in mind that a seafood marinade whicn includes citrus as an ingredient will actually begin to cook the shrimp/fish etc itself without heat. Just MTC.
  • JimWJimW Posts: 450
    I have made this recipe several times with outstanding results. The only thing I do differently is to sprinkle a little Old Bay Seasoning on the shrimp just before going on the Egg. Usually the shrimp are about 20 to 24 count. With 10 to 12 count, Larry might have to leave them on for 2 1/2, maybe 3 minutes per side.

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