1 lb. medium shrimp, thawed, peeled and deveined
4 tsp. lime juice
1 tsp. seasoned salt
1 tsp. garlic powder
1 pinch of cayenne powder
Aluminum foil (optional)
6 large skewers
Non-stick cooking spray
Put shrimp into medium bowl. Add lime juice, seasoned salt, garlic and cayenne powders and toss with a large spatula to coat. Cover bowl and put into refrigerator for at least 1 hour.
Cover grill aluminum foil, poked with several tiny holes or use a large indoor griddle. Spray cooking area with non-stick cooking spray. Pre-heat grill (using indirect method) or indoor griddle to 350 degrees F.
Meanwhile, remove bowl of shrimp from fridge and begin skewering them into body and tail, until there is at least 8-10 shrimp per skewer (see picture above).
On non-stick coated and preheated surface lay shrimp flat-side down and cook 4-5 minutes, until pink and then turn to cook another 3-4 minutes on the other side. Total cooking time be about 7-9 minutes.
Karen’s Suggestion: Serve Grilled Shrimp Skewers on a large platter or cookie sheet or shrimp can be removed from skewers. Shrimp sauce or “cocktail” sauce is recommended to be either made fresh or store-bought for dipping. These Grilled Shrimp can either be served as an appetizer for a party or served along with a baked potato and steamed vegetable.
Karen’s Note: These Grilled Shrimp can be stored in a covered container and refrigerated to serve chilled a day or two later or used in another recipe that calls for 1/2 pound shrimp. Try my delicious Karen’s Shrimp Fajitas recipe for saving time by saving the step to cook the shrimp!