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?
The Problem: Shrimp can turn from moist and juicy to rubbery and dry in the blink of an eye–especially when grilled. While grilling shrimp in their shells can shield them from the coals’ scorching heat, any seasonings are stripped off along with the shells when it’s time to eat.

The Goal: We wanted tender, juicy, boldly seasoned grilled shrimp, with the flavor in the shrimp and not on our fingers.

The Solution: Our decision to go with peeled shrimp for this recipe meant we had to completely revise our traditional method for grilling shrimp. First we eliminated brining, which created waterlogged shrimp and hindered caramelization. Then we set the shrimp over a screaming-hot fire. This worked well with jumbo shrimp, but smaller shrimp overcooked before charring. With jumbo shrimp at costing as much as $25 per pound, we decided against them. They did give us an idea, though. For our next step, we created faux jumbo shrimp by cramming a skewer with several normal-sized shrimp pressed tightly together. Our final revision was to tale the shrimp off the fire before they were completely cooked (but after they had picked up attractive grill marks). We finished cooking them in a heated sauce waiting on the cool side of the grill; this final simmer gave them tons of flavor.

Charcoal-Grilled Shrimp Skewers
The shrimp and sauce (see related recipes) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.

Serves 4 as a main course, 6 as an appetizer
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 – 3 tablespoons olive oil for brushing skewers
Table 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. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails (a compact arrangement of about 12 shrimp. The shrimp should be crowded and touching each other). Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

2. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

3. Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

4. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.

Gas-Grilled Shrimp Skewers
The shrimp and sauce (see related recipes for choices) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.

Serves 4 as a main course, 6 as an appetizer
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 – 3 tablespoons olive oil for brushing skewers
Table 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. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails (a compact arrangement of about 12 shrimp. The shrimp should be crowded and touching each other). Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

2. Turn all burners on gas grill to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.

3. Set disposable aluminum pie plate with sauce ingredients on grill and cook as directed; remove when hot. Place shrimp skewers, sugared sides down, on grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, covered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

4. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate back to grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.

Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers
This recipe is designed to accompany either Charcoal-or Gas-Grilled Shrimp Skewers.

Makes enough to sauce 1 1/2 pounds shrimp.
Disposable 10-inch aluminum pie plate
4 tablespoons extra-virgin olive oil
1 large ripe tomato , cored, seeded, and diced very small
1/8 teaspoon table salt
1 tablespoon minced fresh oregano leaves
2 tablespoons fresh lemon juice from 1 lemon
4 ounces feta cheese (about 1 cup), crumbled into 1/4-inch pieces
1/3 cup kalamata olives , pitted and chopped fine
3 scallion , white and green parts sliced very thin

1. Combine oil, tomato, salt, and oregano in pie plate. Set aluminum pie plate with sauce over hot side of grill and cook, stirring occasionally, until hot (about 1 1/2 minutes); transfer to cool side of the grill if using a charcoal grill or set aside off heat if using a gas grill.

2. Proceed to grill shrimp as directed, adding lemon juice, feta, olives, and scallions just before serving.

Spicy Lemon-Garlic Sauce for Shrimp Skewers
This recipe is designed to accompany either Charcoal-or Gas-Grilled Shrimp Skewers, (see related recipes).

Makes enough to sauce 1 1/2 pounds shrimp. 4 tablespoons unsalted butter , cut into 4 pieces
4 tablespoons fresh lemon juice , from 2 lemons
1/2 – 3/4 teaspoon red pepper flakes
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh parsley leaves

Combine butter, lemon juice, pepper flakes, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1 1/2 minutes; transfer to cooler side of grill and proceed to grill shrimp, adding parsley just before serving.

Charmoula Sauce for Shrimp Skewers
Charmoula is a traditional Moroccan spice blend. This recipe is designed to accompany either Charcoal-or Gas-Grilled Shrimp Skewers, (see related recipes).

Makes enough to sauce 1 1/2 pounds shrimp.
4 tablespoons extra-virgin olive oil
1 small red bell pepper , stemmed, seeded, and diced very small (about 1/2 cup)
1/2 small red onion , minced (about 1/3 cup)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon

Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
References :
Cook’s Illustrated

Grilled Shrimp Scampi
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish.
1/4 cup olive oil
1/4 cup lemon juice
3 Tbs chopped fresh parsley
1 Tbs minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 lbs medium shrimp, peeled and deveined
1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. any remaining marinade.
3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Servings: 6

Caribbean Grilled Shrimp With Mango Salsa
1 to 1 1/2 lbs large shrimp, peeled and deveined
Marinade
1 tsp ground allspice
1/2" piece ground cinnamon stick
1 tsp black pepper, ground
1/4 tsp freshly grated nutmeg
1/2 small red onion
4 green onions
1 clove garlic
1/2 jalapeno pepper, seeds removed
1/2 tsp salt (or less)
2 Tbs soy sauce
1/4 cup vegetable oil
Mango Salsa
2 ripe mangos, peeled and cut into 1/4" cubes
1/2 jalapeno pepper, seeded and finely chopped
1/2 small red onion, finely chopped
4 Tbs chopped cilantro
Zest of one lime
Juice of two limes
1 tsp sugar
Whip up all the Marinade ingredients in a food processor Coat the shrimp well with the marinade for at least half a day. Soak the skewers in water for half an hour. Skewer the shrimp and cook over a hot grill or hot coals for about a minute and a half on each side, then serve with the mango salsa. Use up all the salsa as it doesn’t keep well.
Servings: 6

Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 Tbs Mexican lime juice
1 Tbs ground red chiles
1/2 tsp salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
6 (8-inch size) metal skewers
1 Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
2 Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each skewer. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
3 Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
4 To broil: place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
Servings: 6

Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 Tbs red wine vinegar
2 Tbs chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 lbs fresh shrimp, peeled and deveined
1 In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2 Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3 Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Servings: 6
References :