Whoa! Do not automatically peel the shrimp before reading the recipe instructions.  The skewered shrimp keep the tail-section peel intact, but the skillet grilled shrimp are fully peeled.

There are two ways to grill this succulent shrimp recipe. Your choice:
1. Grilled in a pierced grilling skillet or 2. Treaded onto a pair of skewers.

Cooking Tips:
Metal or Wood Kabobs: use a pair of skewers per kabob.  The pair makes turning easier and grills more evenly

Wood Kabobs: soak wood skewers in a container of water for 2 hours to prevent burning skewers.  After soaking, wipe with paper towel; then rub with cooking oil before threading  food on skewers





3 pounds large raw shrimp still in the shell
1 cup butter or margarine, melted
1/4 cup lemon juice
½ to ¾ tsp. salt
½ tsp. garlic powder
1 large clove minced fresh garlic
½ tsp. freshly ground black pepper
3 fresh lemons cut into wedges to skewer or into ½ wedges for skillet grilling

Wash the un-peeled shrimp in 5 changes of fresh water (don’t cheat on washings!).  Partially peel shrimp, leaving the tail section of the peel in place if placing on skewers.  Fully peel if using grill skillet.  Rinse shrimp in running water once more; drain thoroughly on paper towels.  In a large bowl, combine the melted butter or margarine, lemon juice, salt, garlic powder, minced garlic, and pepper; mix well.  Place the drained shrimp in the marinade, cover, and refrigerate for about 2 hours. Stir occasionally to marinate all the shrimp.  

1.  To cook in a grill skillet, allow gas grill or charcoal to attain medium high heat.  Spray the grill skillet with cooking oil on all surfaces except the handle; then place on the grill to get the skillet hot.  Before the skillet smokes, toss ½ of the shrimp & lemons into the skillet.  Shake the skillet continuously to cook shrimp on all sides until done; remove shrimp and lemons to a hot platter.  Spray skillet with cooking oil again and repeat the cooking process with the remaining shrimp and lemons.  Do not overcook.  Shrimp are small, delicate, and cook quickly.
2.  To cook on skewers, thread the shrimp on the pair of skewers, alternating with the lemon wedges.  Grill directly over hot coals or directly over medium heat on a gas grill.  Turn often to cook shrimp on all sides to get the “grilled” look on the shrimp.  Do not overcook!  Shrimp are small, delicate, and cook quickly.

Our youngest son, Jay and his wife, Melody and their precious twins, a boy and a girl, served us this just-out-of-the-Gulf of Mexico shrimp for Mother’s Day.  The day and the shrimp were both glorious, served by their pool overlooking Fowl River, AL. just down-river, toward Mobile Bay, from beautiful Bellingrath Gardens.  Our friends Bridget and Rob, the twins Godparents, boated across the river to join us.  Jay loves to cook and is really a natural cook.  No following recipes for him though!  He might occasionally look at my cookbooks or others to give him ideas. Our friends Mike and Jo gave me this recipe to make as shrimp kabobs.  Then, Jay asked if he could try the recipe using his grill skillet, since he thought it might be quicker to make. Well, believe me with twins you do definitely need quick and easy!   When I say, “believe me,” I mean it – those five-year-old firecrackers spent a week with us in April.  We love having them visit us. All the funny, cute things they say keep us entertained.  They are absolute studies in estrogen and testosterone; she “mothers” him and he protects her.  And, they keep “Sissy” (that’s me) young….
Try the Green Tomato Bake recipe that Melody made to go with the shrimp.


Now that would be a huge joke around our house when shrimp was involved!  But, on the outside chance that there are any left….. serve them with cocktail sauce or Arnaud sauce (recipe coming soon) in a shrimp cocktail.  


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