4 Tips To Never Grilling Rubbery Shrimp

We love shrimp and getting them cooked tender, juicy and knowing when to remove them from the grill before they turn to rubber can be a challenge.  I follow the American test kitchen challenges.  I got this tip yesterday and it is great, try it next time your going to grill up yummy shrimp.  I served it with rice. 

4 Tips for Cooking Foolproof Tender, Juicy and Spicy Grilled Shrimp Skewers
When the weather gets warmer, we like to make this easy grilled appetizer. But just because it’s simple doesn’t mean it’s foolproof. The secret is in the shrimp size. Here’s what they discovered:

• Extra-large shrimp are the key to even cooking on the grill. Crowd the skewered shrimp in tight rows to allow for more direct heat and better charring.
• For best results, use metal skewers. Wooden ones have a tendency to burn. You will need four 12-inch skewers for this recipe.
• Pepper jelly becomes a syrupy glaze when reduced on the stove. Fresh lime juice cuts through the sweetness and spice of the jelly to create a well-balanced glaze for the shrimp.
• Brushing the shrimp with melted better before grilling keeps them moist over the heat.

Spicy Grilled Shrimp Skewers

Serves 4

1. Pat shrimp dry with paper towels. Thread shrimp on skewers and brush with 1 tablespoon butter. Season with cayenne and salt.

2. Heat jelly in saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime zest, and lime juice. Cover and keep warm.

3. Grill shrimp over hot fire until lightly charred, about 2 minutes per side. Brush with glaze. Serve.


Shopping List For Spicy Grilled Shrimp Skewers:
Pantry/Dry Goods

hot red pepper jelly, 1/2 cup 

cayenne pepper, 1/4 teaspoon 

Salt to taste
grated zest, 1 teaspoon

unsalted butter, 4 tablespoons 
extra-large shrimp, 1 1/2 pounds