Skewers - Shrimp 'Grilled [G]

By Kwasome

**ATK-The shrimp and sauce (see related recipes for choices) finish cooking together on the grill, so prepare the sauce ingredients while the coals are 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 metal 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.

Ingredients

• 1 1/2 lbs extra-large shrimp (21/25), peeled and deveined, tails left on
• 2 - 3 tablespoons olive oil for brushing skewers
• Table salt and ground black pepper
• 1/4 tsp sugar
• 1 recipe Spicy Lemon-Garlic Sauce, Charmoula Sauce, or Fresh Tomato Sauce with Feta and
• Olives
• Lemon wedges for serving

Preparation

Step 1

1 Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction 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.
2 Turn all burners on gas grill to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.
3 Set disposable aluminum pie plate with sauce ingredients on grill and cook as directed; remove when hot. Place shrimp skewers, sugared sides down, on grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, covered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.
4 Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate back to grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.