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

GRILLED BUTTER-FLIED JUMBO SHRIMP

Steps:

• Whisk the chili sauce with the butter and orange juice in a saucepan set over medium heat. Bring to a boil. Stir in the rum, half of each the chives, and the coriander, mustard, vanilla and garlic. Remove from the heat and cool completely.
• Slice lengthwise through the top of each shrimp shell and almost all the way through the meat of each shrimp so that they can lie flat. Toss the shrimp with half the sauce mixture. Set aside.
• Preheat the grill to medium-high and grease lightly. Grill shrimp for 3-5 minutes per side or until cooked through. Baste shrimp often with the reserved sauce. Gently toss hot, cooked shrimp, with any remaining sauce mixture. Sprinkle with remaining chives and coriander.
• TWISTS:.
• TWIST 1: For a delicious surf and turf meal, serve the shrimp alongside grilled steaks brushed eith BBQ sauce.
• TWIST 2: For another tropical taste experience, use pineapple juice instead of orange juice.
• TWIST 3: For a flavorful alcohol-free version, omit the rum and substitute for more chili sauce.

GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER

Steps:

• In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
• Light a grill or heat a grill pan.
• Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
• Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
• Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
• Serve at once.