Salt and Sugar Shrimp Kabobs

By RossanaV

PER SERVING 211 CAL., 32% (68 CAL.) FROM FAT; 31 G PROTEIN; 7.5 G FAT (1.2 G SAT.); 3.8 G CARBO (0 G FIBER); 1,201 MG SODIUM; 230 MG

Ingredients

• 1 * 1 tbsp. kosher salt
• 2 * 2 tbsp. O Organics™ sugar
• 2 * 2 lbs. (31 to 40 per lb.) frozen raw, shelled, deveined, tail-on Captain’s Choice Shrimp, thawed, rinsed, and drained
• 10 * 10 10-in. metal or wooden skewers
• 1/4 * 1/4 cup O Organics™ Extra Virgin Olive Oil
• 3 * 3 tbsp. Safeway Lemon Juice
• 1 1/2 * 1 1/2 tsp. minced garlic
• * Lemon wedges

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. In a large bowl, mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
2. If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes. Meanwhile, prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
3. While grill heats, rinse shrimp well and pat dry. Drain wooden skewers. Thread shrimp in a C shape onto skewers.
4. Lay skewers in a rimmed pan. In a glass measuring cup, combine oil, lemon juice, and garlic; pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
5. Lay shrimp on cooking grate; cover gas grill. Cook, turning occasionally with tongs, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
6. Transfer skewers to a platter. Serve with lemon wedges to squeeze over shrimp.