Shrimp On The Barbie

posted Nov 23, 2011, 11:42 PM by Jon Rumfelt

If that's spelled right, anyway! I found a great recipe for grilling shrimp. So because I'm learning how to grill, I decided to give it a shot. And I have to say, I'm learning quite well! It was also the first time I've cooked with alcohol. Granted, it's dry cheri, but still. I bought the colossal shrimp, while they are mostly de-veined, I have to peel the legs off. That was the first time I've had to do that, and in the back of my head I was picturing all the ghost shrimp I've owned!! I got the hang of it by the end of the bag. Then I cleaned them and blot dried them. Now, since I'm new to cooking, I'm still getting used to all the ingredients and measures and what not. So when I get ready to mix the marinade, I set each of the ingredients in front of me, in order of addition, and meticulously measure each. I sat down after putting the marinading shrimp in the fridge and asked Sarah "When will cooking become less stressful?" She just laughed at me. The recipe called for removing the shrimp and boiling the sauce into a caramel sauce which is then basted over the grilling shrimp. This called for some perfect timing of making sure the grill is completely pre-heated just as the marinade is ready on the stove. I think I got lucky, but I'll know the next time I try it. That and I used the indoor grill, which was next to the stove. The timing for flipping the shrimp called for two minutes on each side. It just so happened that the size of the grill allowed me to add all the shrimp, then baste each one, and two minutes would be up on the first shrimp. So I flip them, baste, and viola! done! I have to say that the first shrimp I turned over, my mouth watered! I think I actually verbalized my excitement! Here they are on the grill: I did accidentally add too much sesame seed to the marinade, but it worked. Once completed, I plated the shrimp and sprinkled the final toppings, split a lemon four ways and displayed it just as our friends were coming in the door. It was PERFECT! Here's the final product for our guests: Can you say, "Oh My GOD Mate?" There was this sweet almost candy taste as you bit into them, and the smell just sent it over the top! Even though there was Thai Chili Sauce in the marinade and basting sauce, they weren't hot in the slightest, which made this a perfect appetizer that was finger licking good! I can't wait to give it another try on Thanksgiving for an appetizer, and again when the college kids come over on Sunday. I'll ask them to come post how it tastes. I'm getting closer to actually feeling qualified to wear my "Grill Sargent" apron. Jon