Shrimp Fest 

Shrimp is so fast and easy to cook. We should eat it more often. It literally takes minutes to be ready and it tastes SOOOO good no matter how we eat it; breaded, boiled, fried, roasted and GRILLED.

HERE'S HOW YOU CAN HAVE YOUR SPICE AND THE KIDS CAN EAT TOO

• 1 pound shrimp
• Road Kill Grill Seasonings
• olive oil
• 2 garlic cloves, minced
• salt & pepper
• 1 small lemon
• wooden skewers

First, prep the skewers by soaking them in water. I happen to have had a tall, clean water bottle that I filled warm to soak mine.

Next, I ran a fork tine through the top or arch of each shrimp, breaking the shell, but not removing it. Then, I snapped off the tail and pulled out that yucky vein.

It takes practice to remove the vein and not completely destroy the shell. The ones I messed up, I completely shelled and tossed in the sauteed shrimp pile.

I used two skewers to prepare the shell shrimp for grilling. I got that tip from watching Smokin' Barbecue Videos.

In a small bowl, combine minced garlic and 3 to 4 tablespoons olive oil. Microwave on high for up to one minute. It's a quick way to get garlic infused oil.

In another small bowl, mix 2 tablespoons of Road Kill Grill Seasonings and 1 tablespoon or so of the garlic oil, just enough to make a paste. Smear the paste onto the skewered shrimp and set aside.

It's time to go strike up the grill. Watch this video for the fastest way to get your grill on.

.

While I had a few minutes to wait for the coals to be ready, I went ahead and cooked the shelled shrimp.

In a small fry pan over medium heat, heat 2 to 3 tablespoons of the garlic oil. Cook shrimp for 1 to 1 1/2 minutes on each side, just until the shrimp turns white. Remove from heat, move to a warm bowl and cover.

NOW OUT TO THE GRILL!

I used my favorite nonstick grill pan, again. It took mere minutes to grill these spicy delights. They cook VERY FAST on the grill, so don't walk away and don't get lost in conversation with someone. It's very easy to over cook shrimp, so don't do it. As soon as you see them turning white, get them off the grill.

Something I figured out...
Even though the shrimps are generally the same size, there were still shrimps that were smaller and larger in size. I group them by their size together on the skewers to ensure even cooking times. I started the larger shrimp skewers first, then cooked the smaller ones, just so I could keep better track of my timing.

Right before serving, I placed all the shrimp on one platter and squeezed fresh lemon juice over the whole lot. Every one was free to dig in and enjoy the shrimp fest!