Shrimp on the grill

  • Article by: SUSAN SELASKY , Detroit Free Press
  • Updated: July 30, 2014 - 1:40 PM
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Skewering shrimp on the grill ensures that they cook evenly — and don’t fall through the cracks.

Photo: Regina H. Boone • Detroit Free Press,

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Grilling shrimp is a delicious way to cook them. But don’t just toss shrimp on the grill (unless they’re huge), because they could fall through the grates. A better way is to skewer them so they cook evenly and they’re easier to tend to. When preparing the shrimp, remove all but the tail of the shell which makes a nice presentation.

Today’s recipe is geared toward an appetizer serving, but you can load up more shrimp on the skewers for a main-dish serving. The time-consuming part about today’s recipe is peeling the shrimp and skewering them. The rest is easy. These also look pretty with cherry tomatoes tightly tucked in the belly of the shrimp.

Having all the ingredients ready makes it easier and quicker to assemble the skewers. And, if using wooden skewers, be sure to soak them in hot water for at least an hour before grilling so they don’t burn.

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