Dale's Dazzling Grilled Shrimp

Melissa Varady

By
@mvaradyteach

This is a recipe that my husband gave me that he got from some family friends growing up in St.Pete. Leaving the shells on the shrimp while grilling makes the shrimp nice and moist.


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Comments:

Serves:

4

Prep:

2 Hr 20 Min

Cook:

5 Min

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
Melissa is so right! By keeping the shells on the shrimp while they grill you'll end up with a wonderfully moist finished product. Thanks for the great tip!

And for those of you who like a little less spice, you can easily cut back or eliminate the cayenne. The flavor is still great!

Ingredients

1 lb
shrimp
1/2 c
fresh squeezed grapefruit juice
1 Tbsp
sugar
1 1/2 tsp
sea salt
1/2 tsp
freshly ground pepper
1/2 tsp
smoked paprika
1/2 tsp
cayenne pepper
1 clove
garlic, minced
2 Tbsp
vegetable oil

Directions Step-By-Step

1
Using kitchen scissors, split and devein shrimp, cutting from top to tail. Remove legs, but keep shells on.
2
Combine remaining ingredients. Add shrimp to brine and let sit 2 to 4 hours.
3
Remove shrimp and let drip in strainer, reserving brine. Place shrimp on skewers.
4
Grill shrimp 90 seconds per side on a 3 second grill (meaning you can't hold your hand over it for more than 3 seconds), brushing with brine half way through.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy
Hashtag: #grilling guru