Pierce each shrimp twice

Use raw peeled shrimp rather than precooked pink shrimp. Thaw frozen shrimp in the refrigerator and dry thoroughly afterward. Pass the skewer through near the head end and again near the tail so each piece stays stable when turned. Do not compress the shrimp so tightly that heat cannot reach their sides. Lemon juice is added after cooking rather than leaving the delicate flesh in a long acidic marinade.

Check peeled shrimp to see whether the vein has been removed. Small shrimp are easier to turn when threaded onto two parallel skewers instead of one round stick. Mince the garlic and apply a thin coating. Large garlic pieces can fall into the coals or burn before the shrimp finish. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1⅓ lb / 600 g raw peeled shrimp
  • 2 tbsp olive oil
  • 2 garlic cloves, finely grated
  • ½ tsp fine salt
  • ½ tsp paprika
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley

Method

  1. Devein shrimp if needed and pat dry. Toss with oil, garlic, salt and paprika. Thread immediately onto eight skewers or keep covered and refrigerated until cooking.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Grill over medium direct heat for roughly 2–3 minutes per side. Larger shrimp may need longer to cook through. A griddle makes very small pieces easier to handle without losing them through the grate.
  4. Cook until the flesh is pearly or white and opaque throughout, with no translucent center. Check a thick piece rather than judging only its browned exterior; the short suggested cooking time is an estimate.
  5. Check several thick shrimp, which must not remain translucent in the middle. Toss with lemon juice and parsley and serve promptly. Use heat protection for the skewers, especially those made entirely of metal.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.