Broiled Shrimp Skewers
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By Appears in Cook's Illustrated November/December 2007, America's Test Kitchen TV
Broiling 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?
WHY THIS RECIPE WORKS
To avoid the hassle of removing the shells, we went with peeled shrimp for our broiled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp away from the heat before they were complete...
