- 8
- 90 mins
- 120 mins
Ingredients
- 4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Cooks' Notes)
- 4 tablespoons vegetable oil
- 1 teaspoon salt
- Special equipment: 18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes
Preparation
Step 1
For the Shrimp:
If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
Cooks' Notes:
In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.
Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.