The first step is to purchase the shrimp. You can get off to a great start by ensuring that the shrimp you buy is the freshest you can find – it is also essential to ensure that you buy larger-sized shrimps for grilling purposes, such as jumbo, or king prawns.
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Start by peeling the shells off the shrimps, and washing them off. Leaving the tail on, or chopping it off, is a matter of personal preference, although it would be advisable to leave the tail on for grilling, in order to help the shrimp retain its large size and shape. You can also leave the shell on if you desire, but this will make the preparation and eating process significantly messier.
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Next you’ll need to devein the shrimp, i.e. remove the shrimp’s digestive tract – a long black vein that runs through the shrimp. To do this, use a paring knife to make an incision down the shrimp’s back, and simply use your fingers to pull the vein out. Once all your shrimps have been deveined, proceed to toss them all in the colander, and give them a good rinse.
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If you choose, you may now marinate the shrimps in a mixture of your choice. However, rest assured that whether you choose to soak them in a flavorful concoction, or grill them plain, they will taste great.
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Now it’s time to skewer the shrimps. Depending on the size of the shrimp, you can either load multiple smaller shrimps onto a single skewer (in a curled position), or simply skewer the larger variety through the mid-section to form a crescent shape.
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The cooking time will depend on the type of grill you use and the temperature you set it to. Let your eyes be your guide to knowing when the shrimps are done, and cut one open to check if you wish – a perfectly cooked shrimp should be pink on the outside, and slightly opaque when slit down the middle. Once the shrimps have been grilled to perfection, serve and enjoy.
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