Grilling Salted Shrimp for Barbecues or an Easy Appetizer!
All you need to do is push the skewer through the shrimp and grill them. They're quick to prepare. If they're still quite fresh and lively, let them bathe in ice cold water to calm them beforehand. If they're frozen, defrost under running water.
I'm not sure what the professionals do, but you can insert the skewer vertically through the shrimp by starting from the belly-side of the tail and moving upward until you reach the crown of the head.
The trick to pushing them through straight is to hold the shrimp with their backs in the palm of your left hand and inserting the skewer by coaxing it in with twisting, rotating motions.
The skewer should be pushed in through the tail. Some restaurants I've been to have served them with the skewers pushed through their backs, but this is the way I prefer.
Sprinkle on the salt.
Place on the grill and cook.
Story Behind this Recipe
I've been told by a lot of people that they find skewering shrimp pretty challenging. Although this is a method came up on my own, it still works, so I'm sharing it here. This method works with both frozen and fresh shrimp.
If you want to enjoy your freshly caught shrimp cooked rare, cook them for just a while longer after they've changed color. To enjoy frozen shrimp (and well-done fresh shrimp), you should cook them through all the way until the tail and antennae start to crisp and blacken a little. If you cook them through well enough, you won't have to remove the heads. Since they're quite crunchy, they're delicious to bite into. Just be careful of the pointed areas.