How to Do Grilled Shrimp Recipes So They Wont Keep Falling Through the Grill Grates

How many times have you tried some new grilled shrimp recipes and someone says, “Hey, what are these little curvy things on my plate?” A lot of people have lived entirely sheltered lives, at least when it comes to good food. So many people, I know, my wife included, are used to seeing shrimp fantailed and deep fried. Hogwash on thinking that this is the only way that you can serve shrimp. Today I will share a good recipe for you, one that is a sure fire winner.

Shrimp are great to BBQ. They are one of the fastest things which you can throw on the BBQ. Other than the thirty minutes that it takes to marinate these little things, it is done in no time at all. Shoot, you can make a salad, grill up some veggies and garlic bread and then the shrimp and by the time all this is done it is only less than one hour.

The rising smoke from your barbecue really heightens the taste of the shrimp. And if you need to feed between four and six people, one pound of shrimp will do when you are grilling up some new grilled shrimp recipes. Once you get the hang of grilling shrimp, your guests won’t be asking that question, hey, what are these little curvy things on my plate? It really is easy. And when you skewer them, poke them, or thread them once through the tail and then through the head. This way they will not spin or rotate on you when you pick them up to cook the other side. Hey, I know from experience.


1/4 cup Triple Sec

1/4 cup Tequila

1 teaspoon grated lime rind

1/4 cup fresh lime juice

2 teaspoons cumin

1/2 teaspoon salt

1/8 teaspoon cayenne

3 garlic cloves, minced

1 lb. medium shrimp, deveined (tails on)

Bamboo Skewers, soaked


Mix first 8 ingredients in a shallow dish. Marinade shrimp for up to one hour.

Place on skewers and grill until pink and cooked through.

Now this is a sure fire winner if you are game in trying new grilled shrimp recipes, and if anyone does not consume alcohol you can always put them to rest by announcing that the alcohol burns off and all that is left is the flavor, not the alcohol. So give this a try and let us know of your results. I am always telling you how my things turn out. Let us know how yours turn out. And remember that we have a free newsletter where you constantly receive free tips, hints, and recipes to make you a better griller.