Peel and Eat Brined Grilled Garlic Lemon Shrimp
Brining is the secret to preparing moist grilled shrimp. Brining keeps the shrimp moist, tender yet firm.
Thread the shrimp on 12 inch flat skewers so they don’t twirl on the skewer.
If you prefer no peel, go ahead and peel the shrimp before you brine.
FOR THE MARINADE:
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier
20 jumbo shrimp peeled or unpeeled and deveined (about 1 1/4 lb.) I use Wild Patagonia 16-20 raw, easy peel, shell-on, deveined I purchase at QFC
General Shrimp Brining Directions:
- Make the brining solution. For each pound of shrimp, combine 4 cups water, 1/3 cup Diamond Crystal Kosher Salt and 1/3 cup sugar in a large mixing bowl. Whisk together
- Soak the shrimp. Place the peeled and deveined shrimp in the brine solution, and allow them to sit untouched for 30 minutes at room temperature.
- Drain, dry and cook. Drain the shrimp in a colander and gently pat them dry with paper towels. Proceed with your favorite recipe: pan-fry, grill or saute. The shrimp always turn out moist and delicious.
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade around all the shrimp, place the bag in a bowl and refrigerate for 30 to 45 minutes.
Remove the shrimp from the bag and discard the marinade. Thread the shrimp closely together as shown above onto flat skewers. Grill over *direct medium heat until just opaque in the center and firm to the touch, 4 to 6 minutes, turning the skewers once halfway through grilling time. Remove from the grill and place on a clean plate. Serve warm.
These plates would work perfectly for serving. The skewers at 12 inches and the plates are 14 inches long.
*If you do not have a thermometer, use this method of estimating the heat: Hold your hand about 3 inches above the grill, or at the point where the food will be cooking. Keep your hand there as long as you can and count. If you have to move your hand in less than 4-5 seconds: the fire is medium heat, or about 350°F.
Serving Suggestion: Sweet Chili Brussels Sprouts