Charcoal-Grilled Shrimp Skewers

americastestkitchen.com

BluJean

I am a happy lady!

subheading: GATHER YOUR INGREDIENTS:

1 ½ pounds extra-large shrimp (2½5), peeled and deveined, tails left on

2 to 3 tablespoons olive oil for brushing skewers

¼ teaspoon sugar

1 Charmoula Sauce for Shrimp Skewers

Lemon wedges for serving

View Nutritional Information i

subheading: KEY EQUIPMENT:

The Best Chimney Starters

The Best Kitchen Tongs

subheading: BEFORE YOU BEGIN:

The shrimp and charmoula sauce 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. The shrimp and charmoula sauce 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.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer