Camarões grelhados

Ingredientes

• 1 1/2 pounds extra large shrimp or jumbo shrimp (peeled and deveined (fresh shrimp preferred, but frozen shrimp work too))
• 5-8 pieces bamboo skewers or wood skewers (soaked in warm water for at least 30 minutes)
• 2 tablespoons olive oil
• 1/2 cup melted butter
• 1 tablespoon honey
• 1 clove garlic (minced)
• 1 tablespoon fresh parsley (chopped (fresh herbs))
• 1-2 tablespoons lemon juice
• 1 teaspoon reserved shrimp seasoning
• 2 teaspoons Old Bay
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• lemon wedges

Modo de preparo

1. 1

   --- Soak the Skewers ---

2. 2

   If you are using wooden skewers, be sure to soak them in warm water for at least 30 minutes to prevent them from burning on the grill. Metal skewers don't require soaking.

3. 3

   --- Prep the Shrimp ---

4. 4

   Pat your shrimp (1 1/2 pounds) dry with paper towels. This helps the seasoning stick and ensures a good sear. If you are using frozen shrimp, make sure they're completely thawed and at room temperature.

5. 5

   --- Make the Seasoning Mix ---

6. 6

   In a small bowl, mix all seasoning ingredients together. Reserve about 1 teaspoon for the dipping sauce.

7. 7

   --- Season the Shrimp ---

8. 8

   Lightly coat the shrimp with olive oil and then sprinkle the seasoning evenly over the shrimp.

9. 9

   Thread the shrimp through the head end and tail end to form a "C" shape. Add about 5-7 individual shrimp per skewer, depending on the size of the shrimp.

10. 10

    Set up a two-zone grill:Preheat the grill covered for 10–15 minutes. Be sure to clean the grill grates if needed.Charcoal: pile the coals on one sideGas: turn one side of the burners to medium-high heat

11. 11

    Place the skewers over medium-high direct heat and cook them in batches. Grill them for 2-3 minutes per side, until the shrimp turn opaque pink and are slightly charred. Keep a close eye on them because shrimp cook quickly. Move the cooked shrimp to the cooler zone to prevent overcooking.