Orange-basted shrimp on the barbie (Barbecue abd Grilling)

 

                Unless you use large spot prawns or langoustines, which can grill on their own without falling through the grill grates, the easiest ways to grill shrimp are on skewers. 

Serves 6 as a main courese, or 12 as an appetizer

• Six or twelve 12-inch (30 cm) flat bamboo skewers, soaked for at least 30 minutes
• 24 large shrimp, peeled and deveined

Orange-ginger baste

• 2 green onions, finely chopped
• 2 teaspoons grated ginger
• 1 teaspoon grated orange zest
• 1 cup fresh orange juice
• ¼ cup unsalted butter, melted
• 2 tablespoons fresh lime juice
• 2 tablespoons rum (white or dark)

1. In a bowl, whisk together all ingredients of the baste.
2. Prepare a hot fire in your grill.
3. Rinse shrimp under cold running water and pat dry ; thread shrimp onto skewers, leaving space between pieces.
4. Remove half the baste and brush shrimp liberally on both sides ; reserve the other half as a finishing sauce.
5. Grill skewers for 2 to 4 minutes per side, turning once and basting after turning, until shrimp are pink and opaque and have a good grill marks.
6. Serve skewers drizzled with the reserved baste.

BON APPÉTIT