Grilled Garlic Shrimp Kabobs Recipe
Try Grilling Shrimp on the Barbie Spanish Style with Lots of Garlic
Apr 24, 2009
A popular tapas-style dish from Spain, gambas al ajillo, literally "shrimp with garlic," inspired this recipe for an incredibly easy, sensationally flavorful grill dish.
The secret to success lies in starting with good fresh shrimp. Seafood markets and departments often sell shrimp that were frozen at sea and defrosted before sale. That's not necessarily bad. But if the aroma or appearance of the shrimp are less than bright and fresh, they are easily refreshed.
Peeling and Deveining Shrimp
Before refreshing shrimp, first peel and devein them:
- Split the shell apart between the rows of legs, and then pull away the shell and the tail fins.
- The grayish-black vein, which is in fact the digestive tract, runs along the shrimp's outer curve. Remove it by slitting the shrimp with a small, sharp knife.
- Then, use the knife tip or fingertips to pull out the vein.
Refreshing Shrimp
Before cooking peeled and deveined shrimp refresh them in cold salted water:
- Fill a large mixing bowl with cold, fresh water.
- Stir in about 1/2 teaspoon of salt for every 4 cups of water.
- Soak the shrimp for 10 minutes.
- Drain well and pat dry with paper towels.
Garlic Shrimp Kabobs
Serves 4
Ingredients:
- 1 1/2 pounds jumbo shrimp, peeled and deveined, refreshed if necessary (see above)
- 8 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh parsley
- 1 lemon, cut into 4 wedges
Directions:
- Preheat the grill. If using wooden or bamboo skewers, put them in a bowl of cold water to soak.
- Meanwhile, put the shrimp in a mixing bowl. Press the garlic cloves through a garlic press into the bowl.
- Add the olive oil and mix well to coat the shrimp thoroughly. Set aside.
- When the fire is hot, slide the shrimp onto skewers, passing the skewer securely through the heatd and tail ends of each shrimp. Reserve the oil and garlic left in the bowl.
- Carefully oil the grill rack. Season the shrimp with salt and pepper to taste. Place the skewers on the grill and immediately spoon over them the remaining garlic and oil.
- Cook the shrimp kabobs, turning them once, until the shrimp are plump, pink, and lightly browned, about 5 minutes total.
- Transfer the shrimp to serving plates, garnish with parsley, and serve with lemon wedges for guests to squeeze over the shrimp.
Tips and Variations
- The combination of seasonings works well with jumbo sea scallops, too.
- Try adding squares of red bell pepper to the skewers, alternating them with the shrimp.
- Squares of smoked bacon also make excellent additions to the skewers.
One bite of a garlicky shrimp has the power to transport the eater to an atmospheric tapas bar in Madrid, Seville, or Barcelona! (Looking for another great grilled shrimp recipe? Check out Bacon Wrapped Grilled Shrimp. Got cooking talent? Learn how to write a recipe.)
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