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Old 06-20-2007, 03:08 PM   #11
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Join Date: Mar 2002
Location: Boston and Cape Cod
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Don't be nervous! But don't worry if they don't come out exactly as you planned. They can be a bit tricky the first time.

Like I said, I always grill mine with the shells on. A glaze won't work that well that way, but a marinade does, as will a brine. A glaze will work better on shell-off shrimp, but can also burn.

Take a look at this very simple grilled brined shrimp recipe. It will explain how to brine shrimp, then marinate, then grill. Be very careful about using a strong acid like lime juice or something with enzymes like pineapple juice -- too much and/or too long will ruin the texture of the shrimp.

You sound like you have a good sense for the types of flavors you like, so I'd suggest just inventing a yummy marinade. Or skipping it and letting the shrimp stand on its own.

Here's a grilled shrimp recipe using garlic oil.

Less is not more. More is more and more is fabulous.
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Old 06-21-2007, 11:52 PM   #12
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Location: Sierra Valley, Northern California, USA
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Thumbs up

Don't be nervous, I am sure that everything will turn out fine. I grilled shrimp last weekend for Father's Day. I marinated the shrimp in a white wine, garlic, basil, and lemon marinade. The main thing to remember is if you think the shrimp are cooked enough they probably are.

Pineapple goes great with shrimp. Slice up a fresh pineapple and baste each ring with a 2 to 1 mixture of lime juice and brown sugar. Then grill 3-4 minutes per side. Good luck and happy eating!!

Do what you can, with what you have, where you are.

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26th president of US (1858 - 1919)
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