For shrimp I use Under 12’s, that’s about 12 to a lb. You can use whatever you like. The larger the shrimp, the easier it is to skewer. Since I am married to a shrimp expert, I am a bit choosy about my shrimp. This advice comes straight from Joel: always ask for mexican, shell-on, white shrimp. For size, ask for under 15, under 12, or under 10. Of course, you will have to peel and de-vein these babies but they’re worth it. I left the tail on this past weekend for grilling.
Marinade: I put all ingredients in a glass measuring cup and use a whisk to mix together.
1/2 cup olive oil
2 Tablespoons Dijon mustard
3 cloves garlic, minced
juice of 2 limes (this past weekend, I used lime; but you can also use 1 lemon and 1 orange or just lemons, oranges, or limes. ) you’ll want the citrus flavor
1 tsp. dried basil
2 tablespoons white wine (whatever is open)
I use about 1 tsp. kosher salt (I think you can add more, depending on your preference.)
freshly ground pepper
Marinate shrimp for about 1 to 2 hours — no more because the citrus can actually start the cooking process . I then put the shrimp on metal skewers which I prefer to the bamboo. They’re a worthwhile investment and have owned the same ones for many years. I place on the hot grill and cook for approximately 4 minutes on each side– keep in mind the size of your shrimp. The shrimp I use is rather large so takes about 4 minutes on each side. Obviously smaller shrimp will cook much faster– when shrimp starts to curl and turn pink is usually a sign they are done. You can always remove from heat and cut into one.