Tips and tricks on how to prepare shrimp on a grill.
June 20, 2012
1 of 5Photo: Johnny Autry
How to Grill Shrimp
Food on a stick, over fire: the universal technique of street-chow vendors the world over. Here, we present a simple shrimp and veggie option with a zingy Italian-style blend of fresh herbs. We also include some tips on skewer selection and marinating. For variety, swap small cubes of chicken or pork for the shrimp and pattypan squash or cherry tomatoes for the fennel.
Wooden skewers are cheap and widely available in either round or flat shapes. Soak in water for 30 minutes so they don't ignite. Or opt for reusable metal skewers, available at kitchen shops for a nominal price. With any kebab, use similar-sized pieces, evenly distributed. Avoid overcrowding.
3 of 5Photo: Johnny Autry
Strategy Two: Flexible or Curved Skewers
These are great for fitting kebabs into bowls to marinate or store. With rigid skewers, you have to marinate and then thread ingredients onto the skewers, a messier proposition. (Flexi set of 4: $20, williamssonoma.com; curved set of 4: $10, organize.com)
4 of 5Photo: Johnny Autry
Strategy Three: Kebab Set or Skewer Station
For the avid griller, the Weber Kabob Set includes skewers and a rack. Slip skewers in place and place the whole thing on the grill (racks fit most models). The skewer station is also easy to transport and makes a dramatic presentation at the table ($22, amazon.com).
5 of 5Photo: Johnny Autry
Shrimp and Fennel Kebabs with Italian Salsa Verde
Italian salsa verde tastes tangy-briny—totally different from the spicy Mexican salsa of the same name.