Garlic flavored shrimp with a sweet yet tangy lemon lime glaze.
Shrimp On The Barbie
Shrimp cooked on the bbq is absolutely delicious!
I can’t say I cook shrimp too often on the grill, but when I do, it’s a special treat.
Shrimp cooked by any method needs a little dressing up and the best way to dress them up for grilling is marinating them.
Marinating Shrimp–It’s Different Than Meat
Marinating shrimp is very different from meat in most cases. Meat is a lot more forgiving than seafood.
If a marinade contains anything acidic, that marinating time must be kept to under 30 minutes. The reason for this is the acid will “cook” the shrimp and make it very rubbery. Therefore, you must keep a careful watch to make sure the shrimp is drained and cooked within that 30 minute timeframe.
This shrimp marinade doesn’t have any acid. It’s merely garlic-infused olive oil, so they can be marinated overnight. It’s the glaze that contains the citrus juices and that’s applied at the end of the cook time.
Infused Oil Done Quickly
You can make flavor-infused oils in a jiffy.
All you have to do is gently heat the oil with whatever herb you choose. The key is not overheating the oil; you just gently warm it.
To make the garlic oil I used for these shrimp, I placed 2 large well-crushed garlic cloves in 1/2 cup of olive oil and microwaved it on high for 15 seconds. Then I let the oil cool.
You can use this method with any herb when you need a quickie flavored oil.
Soak Those Skewers
If you use bamboo or any wooden skewer, make sure to soak them in warm water for at least 30 minutes. This stops them from burning too much. Keep in mind they will burn slightly on heat-exposed areas.
To keep the bottoms from burning and/or getting too hot, I place aluminum foil under the tips. Here’s a link to a photo of how I do this: Making Kabobs/Skewers.
- 1 lb raw large shrimp, cleaned and deveined
- ½ cup olive oil
- 2 large garlic cloves, crushed
- Glaze: (see NOTES)
- ¼ cup honey
- 1 tbs lime juice
- 1 tbs lemon juice
- ½ tbs melted butter
- Place oil and garlic in a microwave safe bowl.
- Microwave on high for 15 seconds. Set aside to cool to room temperature.
- Place shrimp in a plastic zipper bag. Add the cooled oil (and the garlic). Seal bag and mush it up to distribute the oil. Refrigerate overnight.
- Mix all glaze ingredients in a small bowl; set aside.
- Place shrimp on skewers. The amount of shrimp to each skewer is up to you. I generally do 4 or 5 per skewer.
- Preheat grill to medium-high heat (about 400 degrees F if you have a grill thermometer)
- Grill shrimp about 3 minutes each side.
- Brush with glaze and grill an additional 2-3 minutes each side. Be careful shrimp do not burn.
- Brush again with glaze before serving.