| Barbecue Shrimp | | | | had their shells removed, shells protect the meat and |
| Shrimp is great to do on the grill there are so many | | | | add flavor to it. |
| different flavors and recipes you can use. Grilling your | | | | Barbecuing Shrimp |
| shrimp makes it a healthy alternative to the normal | | | | De-vein your shrimp before you grill as doing it after |
| frying of shrimp. | | | | can be difficult. Let your shrimp thaw out in the |
| | | | refrigerator and not in the microwave. |
| There are over 300 different shrimp species in the | | | | This vein is the digestive tract of the shrimp which is |
| world. The flavour and texture of the shrimp differs | | | | edible but I prefer the shrimp without it. To de-vein |
| depending on the waters they live in and their | | | | simply slit the back of the shrimp with a small sharp |
| feeding habits. | | | | knife, and pull the black vein out. |
| Buying your Shrimp | | | | Shrimp needs to be cooked quickly to keep the |
| Buy shrimp of larger sizes as small shrimp become | | | | natural flavor, never over cook shrimp. It normally |
| hard to grill on a barbecue. Ideally shrimp should be | | | | takes about 3 - 4 minutes soon as they pink they |
| cooked 24 hours after it has been purchased. | | | | are ready. |
| You can freeze your shrimp which will retain its | | | | The smaller the shrimp the faster it will cook. Once |
| quality over several weeks. Fresh shrimp should only | | | | you know how to BBQ shrimp you will be having |
| smell of salt water, any other smell tends to mean it | | | | more and more. |
| is past its prime. Never buy frozen shrimp that has | | | | |