Gas-Grilled Shrimp Skewers
"The shrimp and sauce finish cooking together on the grill, so prepare the sauce ingredients while the grill is heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you'll need three 14-inch skewers. Wooden skewers will likely burn. Serve with grilled crusty bread brushed with olive oil as an appetizer. Add rice salad or couscous for a main course."
- Ready In:
- 7mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 1⁄2 lbs shrimp, extra-large, peeled and deveined, tails left on (22/25)
- 3 tablespoons olive oil (for brushing skewers)
- table salt
- ground black pepper
- 1⁄4 teaspoon sugar
- lemon wedge, for serving
directions
- Pat shrimp dry with paper towels. Thread onto 3 skewers, alternating directions of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
- Turn all burners on gas grill to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.
- Place shrimp skewers, sugared sides down, on grate; use tongs to push shrimp together on skewer if they have spearated. Grill shrimp, covered, until lightly charred, 4-5 minutes. Using tongs, flip and grill until second side is pink and slightly translcent 1-2 minutes longer.
- Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with your sauce of preference. A recommended sauce would be lemon-garlic, or fresh tomato with feta.
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