You just can’t eat too much shrimp. Especially shrimp on the grill. About 2 or 3 times a year, we have a big shrimp boil and have some of the relatives over. It usually ends up in a competition to see who can have the biggest pile of empty shells on their plate. No, I don’t always win, but I’m always full!
I’ve boiled shrimp, made shrimp scampi, and even made up a big batch of my family’s shrimp creole. But I still prefer shrimp on the grill over anything else! So, having said that, here is a delicious recipe for shrimp with my favorite flavor; garlic.
Grilled Garlic Shrimp
1 lb. large shrimp (raw)
1/2 stick butter
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1) Remove the shells and devein the shrimp. Rinse the shrimp and place them in bowl and set aside.
2) Melt the butter, and then add in the Worcestershire sauce and the garlic. Mix this up thoroughly and pour this over the cleaned shrimp.
3) Put the shrimp and marinade into the refrigerator for 2 to 4 hours.
4) Get your grill going. You’ll want a medium hot grill for this.
5) You can either skewer the shrimp, or place them in a veggie tray on the grill. Personally, I skewer them and place them on a skewer rack. I find it easier to handle the shrimp this way. (Shown in the picture above)
6) Shrimp cook quickly, so you’re going to want to take them off as soon as they loose their translucent appearance and turn pinkish. This should take about 5 or 6 minutes per side on a medium hot grill.