At long last, we are ready to grill our shrimp.
Our skewers have been soaking and our shrimp have been marinating for about 20 minutes.
You are going to take your pre-cooked skewer, you are grab the beautiful shrimps and you
are going to go from the back end forward where it is thicker and meatier and you are
going to push it all the way through. Now I am going to for the sake of time going to
do 2 on here because this is going to be a main course. Now if I was going to do an appetizer,
perhaps I would only do one at a time so that the guest could just pop it right in their
mouth but when I am at an event and catering, I want to make sure that I am making the most
effective use of my time. Okay. Beautiful shrimp. Another secret you can do is to reserve
a little bit of this marinade before you add the raw shrimp to it so that you can use it
to brush on during the grill portion or as a final touch. You can still use the marinade
if you’ve had some raw fish in it by cooking it down and heating it to about 200 degrees
so temperature to kill all of the bad bad bacteria and raw fish; bad stuff for lack
of a better term. I tend to like to say reserve a little bit ahead of time. Okay so there
we go. We are going to do about this many shrimp so that we have a nice intimate affair.
Boom. There we go onto the grill.