One step in keeping shrimp at their tastiest is to take them off the fire before they are completely cooked and finish cooking them in a heated sauce. Photo by: Daniel J. van Ackere/America's Test Kitchen via AP
August 1, 2018 11:13:33 AM
Shrimp can turn from moist and juicy to rubbery and dry in the blink of an eye over the heat of a grill.
While grilling shrimp in their shells can shield them from the coals' scorching heat, any seasonings you add are stripped off along with the shells when it's time to eat. For juicy, boldly seasoned shrimp we decided to go with peeled shrimp and find a way to prevent them from drying out.
We seasoned the shrimp with salt, pepper, and sugar (to encourage browning) and set them over the hot side of a half-grill fire. This worked well with jumbo shrimp, but smaller shrimp overcooked before charring.
However, since jumbo shrimp cost as much as $25 per pound, we wanted a less expensive solution, so we created faux jumbo shrimp by cramming a skewer with several normal-size shrimp pressed tightly together.
The final step was to take the shrimp off the fire before they were completely cooked and finish cooking them in a heated sauce waiting on the cooler side of the grill; this final simmer infused them with bold flavor. The flavors of the sauce can easily be changed to taste; one variation is included here.
To fit all the shrimp on the cooking grate at once, you will need 14-inch metal skewers.
GRILLED SHRIMP WITH SPICY LEMON-GARLIC SAUCE
Start to finish: 45 minutes
4 tablespoons unsalted butter, cut into 4 pieces
1/4 cup lemon juice (2 lemons)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/8 teaspoon salt
1 (10-inch) disposable aluminum pie pan
1/3 cup minced fresh parsley
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
2-3 tablespoons vegetable oil
Salt and pepper
1/4 teaspoon sugar
Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place disposable pan with sauce ingredients on hotter side of grill and cook until hot, 1 to 3 minutes; slide pan to cooler side of grill.
Nutrition information per serving: 243 calories; 131 calories from fat; 15 g fat (6 g saturated; 0 g trans fats); 235 mg cholesterol; 1258 mg sodium; 3 g carbohydrate; 0 g fiber; 0 g sugar; 24 g protein.