Grilled shrimp...help

vidalia1

I am grilling some shrimp tonight and have not done this before. I would like some advice on recipes, setup, etc.[p]Thanks in advance.[p]Also I read in the AJC today the BGE store in Atlanta is having the Chef & The Fat Man at their store this Saturday 11-1. Also, they will have cooking demos by Kevin???. I have to go to my wife's cousins 60th bday party....ugh...[p]Kim Youngblood
(aka vidalia1)

hank

Kim,
I do a simple barbecued shrimp. I peel them, but leave the tails on. Marinate them for a couple of hours in your favorite sauce (I've used everything from Italian salad dressing to homemade barbecue sauce), thread them on a skewer (if you're using wood skewers, soak them for an hour or so first so they don't burn) or use a grill basket, then cook over direct coals at 300-325 until they turn pink. Not long...maybe 10 minutes at most...turning occasionally.

Darnoc

vidalia1,
Did some a few weeks back that were very good
1 lb 14/16 count shrimp peeled
wrap 1/2 slice bacon(nuked 30 seconds) around shrimp
coat one side of shrimp with bbq sauce
use two skewers and alternate head tail position
cook direct 450 for three min one side
turn over and cook for four minutes-at the two minute mark layer thin slices of chedder chdeese on top to melt

stike

vidalia1,
do the double-skewer gag, as it'll help turn them quickly, unless you have one of those schwag perforated grill-wok things.[p]don't know how big they are, but if you marinated them with anything that needs to cook a bit, i'd go 350-400 or so, so that the marinade has enough time to cook up before the shrimp is done. shrimp should only take a few minutes a side. [p]maybe a raised grid, though direct on the regular grid is fine if you keep an eye on them and the temp isn't through the roof.

fishlessman

<p />vidalia1,
i did these a while back, the sausage is a portuguese spicey chourico that was boiled whole before cutting it up, the rub was dp shaking the tree, and the glaze was calvodos brandy, apple cider, honey, jalepinos, thyme, shallots, garlic simmered down and sweetened to taste with the honey. sticky sweet with a little heat, i overcooked the shrimp a little, but the bluefin came out the way i like it.[p][p]

YB

vidalia1,
This recipe from JAppledogs site is hard to beat.
Larry[p]
KennyG's Shrimp Marinade [p]
1/2 cup Wishbone "Robusto" Italian salad dressing
2-3 heaping tablespoons honey
1 tablespoon Mrs. Dog's Jamaican Jerk Marinade
1 dash Worcestershire sauce
1 pinch fresh ground black pepper (tellicherry)
Stir thoroughly with a wire wisk to completely dissolve the honey. "Paint" the mixture on both sides of the shrimp skewers with a basting brush 30-60 minutes before cooking. [p]Crank up the HIGHEST heat you can muster with your gas or charcoal grill (use lump if you've got it) and if you are into smoking chips, I suggest guava and mesquite. 2 minutes or less per side will do it (relative to 21-25 ct. size) and the honey will carmelize quickly for a crispy outside. As a precaution against overcooking, go straight from the fridge to the grill. [p]

tjv

<p />vidalia1, sprinkle with your favorite rub, cook raised grid at 350ish, really don't need any added smoke. If they look done, they probably are. Baste with melted butter while cooking. Drizzle with butter or lemon when you pull them. If you have a second grid, just sandwich the shrimp and flip the grids to flip all the shrimp at once. [p]Tom