Grilled shrimp is a weeknight dinner that tastes like you know what you’re doing. Hot grill, good seasoning, two minutes per side. That’s it.
Ingredients
1.5 lbs large shrimp (16-20 count), peeled and deveined
3 tbsp olive oil
Meat Church Holy Voodoo seasoning (or similar Cajun blend)
Fresh lemon
Wooden or metal skewers
Steps
1. If you’re using wooden skewers, soak them in water for 30 minutes. This keeps them from charring.
2. Pat the shrimp dry with paper towels. Moisture is the enemy of a good sear.
3. Toss the shrimp with olive oil and a heavy hand of Meat Church Holy Voodoo seasoning. Mix it all together so every piece is coated.
4. Thread 5-6 shrimp onto each skewer, going through the head end and tail end. Don’t pack them tight. There should be a little space between pieces so they cook evenly.
5. Get your grill ripping hot. You want the grates to be screaming. If you can hold your hand over them for more than a second, it’s not hot enough.
6. Place the skewers directly on the grate. Don’t move them. Let them sit for 2 minutes. You should hear a loud sizzle and see char marks.
7. Flip them once. Another 2 minutes on the other side. The shrimp should be opaque all the way through with a little char on the outside.
8. Pull them off and hit them with fresh lemon juice right away.
Notes
Don’t overcook shrimp. It goes from perfect to rubbery in about 30 seconds. Use an instant-read thermometer if you’re worried. Shrimp is done at 120F internal. These are great with a simple rice or just eaten off the skewer with a cold beer.
