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Cyndi Allison - Grill Girl

Griddle or Cast Iron Grilled Shrimp

Kum Ba Ya
Shrimp

Shrimp is quick and easy to make on the grill. Grilled shrimp looks elegant and tastes fabulous. The smoke just adds some oomph that you can’t get inside in the skillet or oven.

We love shrimp grilled on skewers, but it’s actually easier to grill shrimp using a grill griddle or a standard home cast iron skillet. It’s also a lot easier to make shrimp for a larger group if using a grill griddle or pan. It takes a lot of skewers to fill up a crowd.
 
Grilled Shrimp on a Griddle or in a Cast Iron Pan

2 pounds large shrimp
¼ cup vegetable oil (olive is especially good – and also healthier)
1 clove garlic (minced)
1 TBS lemon juice (fresh or from a squeeze bottle)
1 TBS onion chopped fine (or onion powder – but only ½ tsp)
½ tsp salt (sea salt is best in this recipe)
½ tsp pepper (fresh ground is best)

Directions:

Buy fresh shrimp. It’s much better than frozen when grilling. Well, fresh shrimp is better all round, but it makes a bigger difference when grilling to use fresh.

If you buy the shrimp heads on (which I do), then go for 2 ½ lbs rather than 2 pounds. I get heads on, because I can eyeball and tell that what I’m buying is really fresh.

Peel the shells off the shrimp but leave the little tail on the end. It’s easy to get shells off raw shrimp, so don’t stress on that. Look for a dark line or string looking thing down the back. Take a knife and run it along the black line and get that out. I won’t share with you what that is, but it needs to come out. Trust me. You really don’t want to think about it. Just do it. Grill recipes for shrimp are much better with fresh shrimp.

Mix all the ingredients together in a glass bowl. Pour shrimp in the mixture and let marinate for 20 minutes or so.

Pour shrimp along with marinade on hot grill griddle or in a cast iron skillet over medium grill heat.

Stir and toss shrimp until they turn pink in color and tighten or curl up a bit. This only takes a few minutes, and it depends on the size of the shrimp.

Don’t overcook shrimp. It gets tough if you do. Then it’s not good at all. Kind of rubbery.

Grilled shrimp are wonderful with cocktail sauce. I use Texas Pete Cocktail Sauce. They’re also fabulous plain with fresh squeezed lemon.
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