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How to: shrimp

Who doesn’t love full-flavored shrimp, grilled to perfection and kissed by just the right amount of smoke?

  1. 1

    Arrange the coals

    Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets and prepare a two-zone fire. Heat should be medium-high, which means you can comfortably hold your hand above the coals for five to six seconds. Add 2 to 3 chunks of your favorite smoking wood or a handful of wood chips, then replace the main cooking grate and let the grill heat up.

  2. 2

    Select your shrimp.

    Go for large shrimp, often labeled 16/20 (roughly 16-20 shrimp per pound). Smaller shrimp tend to dry out quickly. Shell-on shrimp are also preferable to peeled, as the shell will help protect the meat and retain moisture while cooking.
  3. 3

    Prep your shrimp.

    Rinse shrimp in cold water and pat dry with paper towels. To ensure easy turning on the grill, place them onto skewers, 4 to 6 shrimp per stick. To prevent the shrimp from spinning, opt for flat metal skewers, or two wooden skewers side-by-side. Brush the shrimp with olive oil, and season with Kosher salt and ground black pepper.

  4. 4

    Start grilling.

    Place the skewers on the hot side of the grill and allow shrimp to cook for 2 to 3 minutes per side until they are slightly pink with opaque flesh.

  5. 5

    Finish, plate & serve.

    Once the shrimp have finished cooking, remove from the grill and plate. Drizzle them with olive oil and a touch of fresh lemon juice or melted butter. Serve immediately.

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