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