And when it comes to seafood, there are plenty of options beyond fish in the sea – medium-jumbo shrimp are perfect for grilling. The big ones are OK on their own, but if you’re grilling them in numbers they can be held together by skewer – use two to keep them lying flat on the grill. A quick – or long – marinade will add flavor, and the finished skewers are perfect for eating out of hand (ideal if you have a cold beverage in the other) or serving over rice, couscous or quinoa, Caesar salad or a grilled steak. (Shrimp cook quickly, so you can cook them as your steak rests).
Shrimp seem indulgent but aren’t that expensive; buy frozen raw shrimp or prawns with or without their shells – zipperback shrimp are deveined and cut along the back, making the peeling process simple. If you like, save the shells and cover them with water in a small saucepan. Bring them to a simmer, cook for a minute and then strain for quick shrimp stock. (Add some garlic, ginger or lemongrass for an Asian flavor.)
Grilled Shrimp Kabobs: start with large, raw shrimp or prawns, shelled or not. Marinate in your choice of marinades – bottled balsamic or Italian vinaigrette, bottled marinade or even a splash of orange juice, olive oil, a couple cloves of garlic and dab of curry paste or pinch of red pepper flakes will do the trick – and slide onto skewers, impaling them on both the head and tail end to keep them from spinning on their sticks.
Grill on an oiled, preheated grill for 4-5 minutes, turning as needed, just until the shrimp turn opaque. Do not overcook or the shrimp will toughen.
Serve on their own, with cocktail sauce or tzatziki for dipping, or slide the grilled shrimp off their skewers onto couscous, quinoa, rice, Caesar salad or a freshly grilled steak.