Along with hamburgers, steaks and vegetables, shrimp are a popular choice for grilling. But unlike all of the above products, it is they who are prepared quickly, without making you languish with anticipation.
If you bought shrimp in the shell, then you must always peel them before grilling. Take the body of the shrimp in one hand and unscrew its head, then pull on the shell. Once you remove the shell, check for a black line along the back of the crustacean. This is the gastrointestinal tract, if it is dark, it is full. In principle, it is edible, but the dish looks more aesthetically pleasing without it, and it can be somewhat harder than all other meat. Removing it is simple - with a small, sharp knife, make a shallow cut along the black line, then hook the tract with the tip of the knife and pull out this vein.
Prepare the marinade. For example, peel and grind a small piece of ginger root. For chili peppers, cut off the stalk and take out the seeds, cut it into circles. Pass 1 garlic clove through the garlic press. Add some freshly squeezed lime juice and 1 teaspoon of vegetable oil. Place the shrimp in a bowl, cover with marinade, cover or cling film and marinate for 10-15 minutes. It is even easier to marinate crustaceans by wrapping them together with the marinade in a tight zip bag and shaking them several times so that all the shrimps are covered with the mixture.
Pre-soak the bamboo skewers on which the shrimps will be fried for 10-15 minutes in cold water. Holding the crustacean in an S shape, string the shrimp on a skewer, piercing each in two places. Continue until you string everything.
Preheat your grill. Grease the wire rack with vegetable oil. Add shrimp kebab. Fry 1-2 minutes if medium and 3-4 if royal. Turn over, brush with marinade using a special silicone brush and fry for another 30 seconds or 1-2 minutes. The finished shrimp are pink, opaque and nearly half their original size.
When buying shrimp for grilling on a wire rack, count on at least 150 grams of seafood per person.
