Try this Grilled Marinated Shrimp recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (928g)
- Sodium 2325.48 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take out a large bowl, and stir together the garlic, olive oil, tomato sauce, and red wine vinegar.
- Season this with basil, salt, and the cayenne pepper.
- Add the shrimp to this same bowl and stir until they are all evenly coated.
- Cover the bowl and refrigerate this for 30 minutes to an hour.
- Be sure to stir it once or twice.
- You are going to want to preheat your grill to a medium heat now.
- Thread the shrimp onto the skewers, piercing once near the tail and once near the head.
- Discard the marinade now.
- Lightly oil the grill grate.
- Cook the shrimp on the preheated and prepared grill for between 2 and 3 minutes per side, or until it is opaque.
Why do these shrimp stick to the bars despite an oiled grate? Acidic marinades containing red wine vinegar and tomato sauce alter exterior proteins rapidly, making shrimp prone to tearing if turned prematurely. Professional kitchens rely on precise timing and temperature control to build char without overcooking delicate seafood. Understanding how oil, acid, and high heat interact changes the entire execution.
Mastering the Grill and Skewers
Thread shrimp using dual skewers rather than single wooden sticks to prevent rotation when flipping on the grates. Submerge wooden skewers in water for at least thirty minutes prior to threading to stop them from charring over direct flames. Maintain grill temperatures at medium heat, targeting roughly 375 degrees Fahrenheit, to ensure the olive oil in the marinade renders cleanly without causing aggressive flare-ups.
- Discard the spent marinade immediately to prevent cross-contamination from raw seafood bacteria.
- Flip the shrimp precisely at the two-minute mark when the flesh turns opaque halfway up the side.
- Substitute lime juice for red wine vinegar at a one-to-one ratio if a sharper citrus profile is desired.
