Charcoal-Grilled Shrimp Skewers

Name: Charcoal-Grilled Shrimp Skewers
Yield: Serves 4 as a main course, 6 as an appetizer
Ingredients: 1 1/2 pounds, extra-large shrimp (21/25), peeled and deveined, tails left on; 2 - 3 tablespoons, olive oil for brushing skewers; , Salt and ground black pepper; 1/4 teaspoon, sugar; 1 , recipe Spicy Lemon-Garlic Sauce, Charmoula Sauce, or Fresh Tomato Sauce with Feta and Olives; , Lemon wedges for serving

1 comment

Appears in Cook's Illustrated July/August 2006

Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?

SERVES4 as a main course, 6 as an appetizer

TIME1 hour

WHY THIS RECIPE WORKS

To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely...

This is a members' feature.