Grilled Quick Brined Jumbo Shrimp Recipes

GRILLED JUMBO SHRIMP

Steps:

• You will need two bricks and a fire-proof rack to place over the bricks.
• First, place 2 bricks onto your outside grill, and place a safe rack onto the two bricks. This elevates the shrimp while cooking to prevent the shrimp from burning.
• Next, turn on the heat to "HIGH" - close the lid of the grill to heat for a few minutes.
• Using good quality metal skewers to skew the shrimps one next to each other.
• Quick Note: If you plan to use wooden skewers, you will need to soak them in water for at least 15 to 30 minutes. But we prefer metal skewers. Wooden skewers tend to burn and fall apart while grilling.
• Place the skewers onto the elevated grill. Close with the cover of the grill, for 7 to 10 minutes.
• Then open the lid, and use kitchen tongs to turn over each skewer. Close the lid for another 7 to 10 minutes.
• Drizzle extra virgin olive oil and freshly squeezed lemon juice over the skewers while grilling.
• Turn them over one last time for additional 3 minutes and then turn them again for additional 3 minutes. Then remove it from the grill. The shells should have a bright red-orange color.
• Squeeze an additional lemon, and a drizzle of olive oil over them before serving. Then at the table with each serving, anyone can add additional lemon over shrimp once they remove their shells.
• Yields: 5 to 6 servings

EASY GRILLED SHRIMP

Steps:

• Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
• Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

GRILLED BRINED SHRIMP WITH GARLIC OIL

Steps:

• Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour.
• Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.
• Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.
• Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.

GRILLED QUICK-BRINED JUMBO SHRIMP RECIPE

Steps:

• In a large bowl, combine the water, salt, and sugar, stirring to dissolve the salt
• Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins
• Add the shrimp to the brine, cover, and refrigerate for 4 hours
• Light a grill
• Drain the shrimp and pat dry
• Grill the shrimp over moderately high heat, turning once, until the shells are lightly charred and the shrimp are just cooked through, about 5 minutes