Like a little shrimp on the Barbie? Well fortunately for you, Grill Week continues here at TheMommyhood.com with another post from my husband…
I’m new to grilling shellfish, but I stumbled upon a paste from my favorite grilling book, The Cook’s Illustrated Guide to Grilling and Barbeque that Heather really enjoys.
What you’ll need:
- Garlic (1 clove)
- Oregano (the fresh variety) – two tablespoons
- Whole lemon
- Olive oil
- Kosher salt
- Skewers (Tip: Soak them in water so they don’t catch fire!)
- Large shrimp (I prefer peeled and de-veined)
To prepare the paste, run your garlic through a garlic press into a small glass dish/bowl. Then add some kosher salt to help you break down the garlic into something resembling a paste. Finely chop the fresh oregano and then add to the bowl. Add 3-4 tablespoons of olive oil and then squeeze about ½ lemon’s worth of juice and then take a small whisk to the mixture.
In the meantime, skewer the shrimp by running a skewer through two parts of each shrimp. This will prevent them from rotating when you try to flip them on the grill. “Paint” on the paste with a good silicon basting brush.
You can easily overcook shrimp, so be sure to stay close to the grill when you put these on. I throw mine over the coals when the grill is at about 350 degrees. Again, this just takes a couple of minutes. After about 2 or so minutes, I’ll give them a turn and then grill on the other side for about the same time. I wait until the shrimp changes colors from translucent to white and then wait just a few seconds more before I pull them.
If you’re cooking steak and shrimp, wait to grill your shrimp until you have already grilled the steak and it’s resting. This will ensure that both the steak and the shrimp will be hot and perfectly cooked at the same time.