Lemon Garlic Braai Shrimp
Servings: 6
Ingredients:
2 lbs jumbo wild, shelled, de-veined uncooked large shrimp
(We don’t recommend small or medium for the grill. They will cook too fast and are a little harder to skewer/manage the extra skewers on the braai. 2 lbs is about 24 shrimp.)4 oz butter (+ a little extra just in case!)
freshly minced garlic (several generous spoonfuls)
crushed red pepper
3 lemons
kosher salt
skewers
Directions:
Rinse your shrimp and pat them dry. If you did not buy de-veined or de-shelled, this must be done now. Once they are rinsed and dried, place them in a large mixing bowl.
In a saucepan heat 4 oz of butter (keep some nearby just in case you need a little more). As that heats mix in a few hefty spoonfuls of freshly minced garlic, and a few hearty shakes of crushed red pepper. You are working visually here, so no need to be exacting. If you want spicier, add more red pepper. If you’d like it more buttery, go heavier on the butter.
Mix those in until hot but not scorched. Stay close, as this all happens fast.
Squeeze the juice of two lemons over the shrimp along with some kosher salt. Be generous and mix well.
Pour the butter/garlic/crushed red pepper over the shrimp and mix well. Use your hands as you will do a better job and will get them messy anyway when you skewer the shrimp next.
We like to utilize reusable stainless steel skewers. They are longer, stronger and easier to work with as they have a handle. Skewer the mixed shrimp - no more than 6 (jumbo) or 8 (large) per skewer. If they are too long or too heavy they are hard to work with when on the fire.
With a medium + hot braai, lay each skewer over the grate. The wood smoke will envelope them quickly as some of that butter drips. The smoke/butter/garlic combo creates serious magic.
The key to shrimp is not to walk away. Don’t stare at it, but have a glass of Braai wine handy so you can sip, but not leave. Shrimp cooks very quickly on the braai. Visually you will see them go from soft/translucent to pink, firming up quickly. This could be as quickly as two minutes. Three maybe. As they firm, with an oven mit (metal skewers have a handle), give them a flip. They should turn easily. Or, use braai tongs - whatever feels right to you.
Once flipped it will only be two minutes more. It’s a fine line here, as no one wants a soft shrimp. You want them to be firm, but not rubbery. All in it’s perhaps a five minute braai.
These shrimp are a great way to get a proper braai started. It’s a nice snack while you work on some bigger cuts for the main meal. OR, these are gorgeous on a fresh green salad as the main attraction.
Squeeze some more lemon on them and you are ready to go!