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  • 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.

Categories: Broil/Grill  Main Dish  Shellfish 
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