Shrimp on skewers...

Unknown

Reading the archives not a lot of help. Any suggestions on time and temps? Thanks

Unknown

TNJake,
You have mail. Hope you have enough shrimp.

thirdeye

TNJake,[p]Doneness of seafood, especially shellfish, is tricky to say the least. Sometimes 30 seconds of cook time will separate perfect from overdone. Here are a few tips I use for shrimp. They work for scallops too.[p]Select shrimp that are the same size, this way they will cook in the same amount of time. I always include a few extra so I will have some control pieces, so in your case I would have one extra skewer. The control skewer goes on first and I start my timer. About 3 minutes later the other skewers go on. A couple of minutes later, I test one shrimp from the control skewer and continue every minute or so until one of the test ones is ALMOST done.
At this point I have 3 minutes before the other skewers are ready to come off. They too will be ALMOST done and in the time between removing the skewers and plating, they will continue to cook and should be perfect when they hit the plate.[p]Other than that, remember to oil the grate unless you have marinated shrimp. I you have small diameter skewers, you can make turning a lot easier if you use two skewers instead of one.[p]~thirdeye~

BajaTom

<p />TNJake,
Marinaded in lime juice and minced garlic for about an hour. Grilled direct on a raised grid at about 400. Real good, Tom