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Shrimp on the Barbie

Pakak
Pakak Posts: 523
edited -0001 30 in EggHead Forum
All the talk of shrimp below made me want to try doing them, since I never have. Dang, they take a long time to devein and shell! Seems like I remembered reading something about basting them with Tsunami Spin and butter. Also, I think it was the Stump who wraps them in prosciutto. So, that’s how I prepared them and grilled at about 500 °. Oops, I ran out of prosciutto before getting all the shrimp skewered but everything disappeared fast! [p]
Shrimp.jpg</br>
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  • Dave's Not Here
    Dave's Not Here Posts: 99
    Pakak,
    Wow, they look great. How about a mix of shrimp and scallops wrapped in prosciutto? Yummy.[p]Regarding the peeling and deveining, I buy the frozen, raw, peeled and deveined, 31-40/pound shrimp from Sam's Club for $7/pound. Just thaw in water for a few minutes and they are ready to go. Not fresh, but about 90% as good and 10% of the trouble.[p]Dave
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  • Shelby
    Shelby Posts: 803
    Dave's Not Here,
    That size equals out to about 20 count with head.[p]Don't worry with the vein...it's not going to kill you and sure does save time.
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