- Cooking Time:
- Preparation Time:
- 7 each - 21-25 Shrimp, peeled and deveined
- 4 each - 8" Grilling skewers
- Barbeque sauce (choose your favorite brand)
- Hold the shrimp with the outside curve and tail away from you.
- Using a pair of kitchen scissors, cut through the shell along the top of the shrimp to the tail.
- Peel back the shell and remove it, keeping the tail intact.
- Deveining shrimp is a matter of personal preference since most small or medium-sized shrimp do not need to be deveined except for cosmetic purposes.
- Hold the peeled shrimp under running water and, using a pairing knife, remove the black vein along the curve side of the shrimp.
- Before lighting the grill, make sure it is clean.
- You may also want to add a light coat of oil or some nonstick cooking spray at this point to reduce the risk of the shrimp sticking to the grill.
- After cleaning the shrimp, slide approximately 7 of them onto a wooden or metal grilling skewer (if you use wooden skewers, soak them in cold water for 15 minutes to keep them from burning on the grill).
- Repeat with remaining skewers.
- About 15 minutes before you plan to cook, brush each shrimp rack evenly on both sides with barbeque sauce.
- Place the racks of shrimp onto the grill, but watch them closely, because they will cook quickly.
- They should cook for approximately 2-3 minutes per side.
- Test for doneness by cutting a shrimp in half (it should be pink all around and opaque through the middle).
- Remove the shrimp racks from the grill and serve.
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