In theory, shrimp are the ideal summertime dish. They’re fresh, quick-cooking, and equally great when seasoned simply or tossed in a flavorful sauce. But their most common problem is a big one: Over the unpredictable heat of a grill, small, lean shrimp turn from moist and juicy to rubbery and dry in the blink of an eye.
We found that the first step in combating dryness has to do with how you thread the shrimp onto the skewers. They should be tightly packed. Cozied up. Crowded. Spooning.