People tend to overcook shrimp. Sure, you don't want undercooked shellfish, but shrimp is one of those proteins that can turn from succulent to rubbery in seconds. So, watch the grill and when the shrimp starts to form a "C" and the blue glossy color turns to an opaque pink - take it off the grill! Shrimp, as well as many other foods, continue to cook for a bit after removed from the direct heat source. If you cook big juicy shrimp correctly, it can taste like lobster.
16 jumbo shrimp, peeled, deveined, tails removed
1/2 cups butter, melted
2 tablespoons minced garlic
1/4 Teaspoon salt
Mix together butter, garlic, and salt in large bowl until combined.
Add shrimp and turn to coat with mixture.
Cover bowl and marinate in the refrigerator for 30 minutes.
Remove from marinade and thread 4 shrimp each on to skewers.
Preheat grill according to manufacturer's instructions for medium heat.
Grill shrimp for about 5 - 10 minutes, turning once during cooking process, until shrimp starts to form a form a "C" and the blue glossy color has a pink opaque appearance on the inside.
Remove from heat and serve hot.
Makes 4 servings