perfect grilled shrimp

Serves 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

• 1½ teaspoons garlic powder
• 1½ teaspoons garlic salt
• 1½ teaspoons dried oregano
• ¾ teaspoon paprika
• ¾ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 pound large shrimp, peeled and deveined

Shrimp may seem intimidating, but they’re actually fast and easy to cook. Our recipes all call for large shrimp—these are the kind most commonly found in your supermarket’s seafood section, and usually come about 25 to 35 to a pound.

Before you cook shrimp from this book, you’ll peel and devein them—a process that’s also easier than it sounds. To peel, just use your fingers to pull off the outer shell, starting at the top and working your way down to the tail. Remove the tail itself by pulling on it gently while holding the shrimp. (Don’t be too aggressive here, or a good chunk of meat may get stuck in the tail.) Then, using a sharp paring knife, carefully cut into the back of the shrimp, starting at the top, until you see the black thread running down toward the tail. Using the knife or your fingers, remove the vein and discard. Now you’re ready to cook!

Preheat the grill to high heat (500°F). If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning on the grill.

To make the rub, combine the garlic powder, garlic salt, oregano, paprika, and pepper in a plastic bag or a large bowl with a lid. Mix the spices together, then add the olive oil and the shrimp. Close the bag or cover the bowl and toss until the shrimp are well coated.

Remove the shrimp and thread them onto metal or soaked wooden skewers. Place the skewers on the grill and grill until the shrimp are seared, 2 to 3 minutes. Flip the skewers and cook for an additional 2 to 3 minutes.

Remove the skewers from the grill and serve hot.

✪Pro Tip Your shrimp is done cooking when it’s curled into the shape of the letter “C.” If it’s curled over itself into a tight “O” shape, it’s overdone, and is likely to be tougher in texture.

✪Chef Tip If you don’t have a grill, roast your shrimp in the oven. Preheat your oven to 400°F. Make the rub and toss the shrimp as instructed, then lay them in a single layer on a baking sheet. Bake for 6 to 8 minutes, until the shrimp turn opaque and are curled into a “C” shape.