Cooking With Sensei – Grilled Shrimp

 
Lets throw some shrimp on the barbie!  Grilled shrimp is one of my favorite things to do.  This method really brings out the flavor of the food. Aside from protein, shrimp provide a pretty impressive array of nutrients. For the best possible results, buy fresh shrimp on the day that you plan to grill them. 
 

Great Garlic Grilled Shrimp

Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.  Shrimp can be grilled with or without their shells.  I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp.  Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.  Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. Pull out the vein while washing the shrimp under cold water.  My favorite marinade for the shrimp is quite simple; just olive oil, fresh chopped parsley, garlic, lemon, salt and pepper. Simply mix everything is small bowl and let sit in refrigerator for 20 minutes.  Now it’s time to grill the shrimp.
 
Cooking Tip: The outside should turn a nice pink color when its cooked while the meat inside should be white and opaque.Be careful not to over cook the shrimp or else it will become tough.