Grilling skewers is easy, especially with meat and vegetables. But it’s more difficult with seafood. The slippery nature of shrimp makes it hard to hold on to a skewer.

GirlCarnivore Tip: Soak the skewers in water for about 20 minutes before you use them. This helps them retain moisture and prevents them from burning on the grill.

Gas Grill

Grilling shrimp on skewers is easy and quick, especially when you use a gas grill. Toss the cleaned shrimp in a marinade of olive oil, garlic, black pepper, crushed red pepper, and lemon juice, then cook on a preheated grill for about 3 minutes on each side. The resulting shrimp are moist and savory, with just enough spice to make your mouth tingle.

Serve these grilled shrimp skewers with a fresh lettuce-free salad, a creamy cucumber salad, or roasted vegetables for a healthy meal. A simple sauce like lemon butter or a homemade tartar sauce also pairs well with these shrimp.

If you prefer not to thread the shrimp on skewers, try using a grill basket or sear them loose on a dry griddle over indirect heat. You can also bake these skewers in the oven instead of grilling them outside. The cooking time will be a bit longer if you bake the shrimp on a skewer, but they will still be tasty and juicy.

Wooden Skewers

Shrimp skewers make for a tasty alternative to hamburgers and hot dogs at your next backyard barbecue. They are also quick to prepare for weeknight dinners or summer entertaining. The key to these shrimp skewers is the herbed lemon garlic marinade that infuses them with flavor.

When shopping for shrimp, look for jumbo size. This larger size will better withstand the heat of the grill and still be juicy. You can also use frozen jumbo shrimp as long as the bag indicates it has been deveined and cleaned (this will be labeled on the package).

Soak wooden skewers for 30 minutes before using to prevent them from burning while cooking. Alternatively, you can cook the skewers on a baking sheet under the broiler instead of on the grill and still get great results. Stainless steel skewers work well too. If you prefer, you can leave the shrimp shell on as it will infuse more flavour into the meat during grilling.

Gravure

The smoky flavor of a gas grill pairs well with shrimp, but the shrimp in this recipe is also complemented by the flavors of cilantro and parsley. Fresh herbs are available in grocery stores and make a great addition to many dishes. You can also add basil, thyme or oregano to the marinade for a different flavor.

The word gravure comes from the Greek word for “grave” and refers to a printing technique that uses an inked cylinder. Like lithography, it is used for long runs of magazines and catalogs as well as color supplements for newspapers. It can print on paper, thin metal or flexible plastic film such as PE, OPP or PETG.

A gravure idol () is a Japanese model who appears in girly photographs for magazines and other promotional materials. She is often in her late teens to early twenties and wears lingerie or a bikini for the pictures. Some people believe that gravure idols are sexually exploited.

Grilling Time

Grilling skewers is fun and easy, but it requires attention. Shrimp cook very quickly and must be turned frequently. Overcooking shrimp results in chewy, rubbery meat.

To prevent overcooking, use a gas grill with moderate heat. Oil the grill grates to keep food from sticking. If using wooden skewers, soak them in water for 20 minutes (this step is not necessary with metal skewers).

Combine the oregano, thyme, black pepper, cumin, garlic powder, red pepper flakes and Italian seasonings in a large bowl. Add the shrimp and toss to coat. Cover and refrigerate the shrimp in a large resealable plastic bag; reserve some of the marinade for basting later. Before you are ready to grill, preheat the grill and remove the shrimp from the refrigerator. Thread the shrimp onto skewers, leaving a little space between each one. If desired, use a grill basket instead of skewers. If you don’t have a basket, lightly oil the grill grate and grill the shrimp over indirect heat for 3 to 4 minutes on each side.