shrimp kabobs

Unknown

doing shriump kabobs today. never done them before. i'm thunking doing them direct at nuclear temps, until they're nice and pink. yes ot no???

Car Wash Mike

<p />george,
I wouldn't go very much higher than 400. If your marinade has any sugar content at all they will burn. IMHO.[p]Mike[p]Mr. Mango on my shoulder shrimp.

Banker John

george,
I would keep temps in the 350-400 range and no higher. Keep in mind that the shrimp will continue to cook after removing from the egg, much more than other types of foods (chicken, pork or beef). Be careful NOT TO OVERCOOK or the end result will be VERY rubbery.[p]I prefer Dizzy Pig Raging River Rub for my shrimp on the Egg. Good luck

egret

george,
Try this one sometime :[p]Grilled Shrimp[p]Marinade :[p]Juice of 1 lemon
2 tsp. olive oil
1/4 tsp, granulated garlic
1/4 tsp. paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ginger
1/2 tsp. Dizzy Pig Raging River rub
Zest of 1 lemon[p]1 pound large shrimp, peeled and deveined[p]In a medium bowl, whisk the marinade ingredients.
Add the shrimp and toss to coat evenly.
Cover and refrigerate up to 30 minutes.
Thread the shrimp on skewers and cook on a raised grid, direct, at 400-450 degrees for 2-3 minutes per side.

BajaTom

<p />george,
I marinate in lime juice with chopped garlic for about an hour then grill direct at 350. it takes about 15 minutes or so. good luck

KevinH

george,[p]I typically melt butter in lemon juice, brush on the shrimp kabobs, and then sprinkle with a spice mix. Then grill at 400-450 direct on the lower grid for about 2 minutes per side (medium shrimp) or 3 min/side (large shrimp).