I typically make each skewer five shrimp per skewer if it’s our main entrée. This image includes a skewer that was served as a Surf and Turf along with a nice grilled filet Mignon…
If you are having these for an entrée, you may wish to serve the full skewer (one per person) it with sides including a salad and/or a carb of a sort. They can also be served as an accompaniment to a steak for a surf and turf or as an hors d’oeuvres – but if you are serving them in as such, always remove them from the skewers so they go further.
soak your wooden skewers (cheap from any kitchen gadget area of any store for about 99 cents for a big pack) in a cake pan or long-shallow dish to fully submerge them in cool water while you prepare the shrimp.
We purchase the cleaned and de-veined jumbo shrimp from Costco. Large, jumbo style. Don’t go cheap! I always separate the large bag (from meat section) of shrimp into quart size freezer/vac bags based on how many skewers we think we’ll eat. I typically do two to four skewers worth per bag.
Thaw, rinse and peel the shrimp leaving one section of shell and the tail intact. Rinse the shrimp in a small colander and lay to pat dry on paper towels.
Remove skewers from water and let drip dry on the paper towels. Remove water from cake pan and place pan on a very low heat burner on the stove. In pan place about 1/4 to 1/3 C Canola or Vegetable oil (cooks hotter than Olive Oil) and add about 1/4 to 1/2 stick of BUTTER (depending on how many skewers you intend to cook). Once the butter has melted into the oil, add 3 to 4 large cloves of FRESH Garlic through a garlic press. Stir and remove from heat.
Place the shrimp onto the skewers by poking the outside of the tail just above the shell, placing the shrimp into the shape of a “C” while driving the sharp portion of the top of the thickest part of the top of the shrimp. Scoot shrimp down to the bottom of the skewer leaving enough room to hold with your other hands finger tips. Repeat with four or five more shrimp until skewer is full.
Lay shrimp into melted mixture using a basting brush to ensure each skewer is covered and has some bits of Garlic. Salt and Pepper each side.
On a HOT Grill – lay raw shrimp (grey colored) skewers opposite of grill lines and then leave them alone except to baste with addition pan drippings. Flames will likely sear the skewers, which is good so don’t move them unless the shrimp appear to be getting black. Shrimp cook very quickly and will start to turn a beautiful pink/orange from the underside. Once they are cooked about half way through and no longer translucent per side, flip skewers and repeat the basting on the other side where you should see prominent grill lines.
Once the shrimp look like they are cooked on the second half, I do one final quick flip to cook any of the remaining fresh garlic on it.
Remove and let rest on the platter until you are ready to serve. That’s it! Enjoy!
I believe you should “drink what you like” for wine… I like a lot of Value priced wines, but Bill treated me with a VERY special wine this evening… Verite La Muse! I almost enjoyed this dish as much as the wine!