36 (8 inch) wooden skewers
2 pounds extra-large fresh shrimp, peeled and deveined (tails left on)
1/4 cup olive oil
1 tsp kosher salt
3/4 tsp ground black pepper
Cocktail sauce
Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium heat (300 to 350 degrees).
Soak skewers in water to cover at least 20 minutes, drain and set aside.
In a large bowl add shrimp and olive oil; toss to coat. Season with salt and pepper. Carefully skewer shrimp, head end first. Make sure entire shrimp is on the skewer all the way up to the tail to form the "mummy" fingers. Grill shrimp in batches, turning skewers once halfway through cooking until shrimp are pink and firm, about 10 minutes. Serve with cocktail sauce.
No comments:
Post a Comment