Shrimp (1 lb)
from the fridge.
In a large bowl use a whisk to mix together the
Olive Oil (1/4 cup)
Mango Juice (1/3 cup)
Orange Juice (1/4 cup)
, zest of the
Garlic (2 cloves)
Fresh Thyme (4 sprigs)
Hot Smoked Paprika (1/2 tsp)
Sea Salt (1/2 tsp)
Freshly Ground Black Pepper (1/4 tsp)
Add the shrimp and toss to coat. Allow them to marinate in the mixture for about 10 minutes. If you allow them to marinate any longer you risk the acid from the orange juice to start cooking them prematurely.
Place about 4 shrimp per skewer, golding the thick side of the shrimp and treading it to just below the part of the shrimp where we didn’t peel off the shell. Depending on how large your shrimp are, you can use 3 or 4. Do remember to soak your bamboo skewers in water beforehand so they don’t burn easily on the grill. Optionally, you can always use metal skewers.
Start with one burner on your grill on high to bring it up to temperature, then a minute or two before placing the shrimp on, turn it down to low. You can grill the shrimp over a direct flame, but since they cook very quickly, but it’s usually best to use a low flame. You can oil the grill before you start grilling so the shrimp won’t stick to the grate. You can also reserve the marinade for brushing onto the shrimp as they cook.
Over the direct flame on low heat it will take between 5-6 minutes to cook and not be chewy. Baste with the marinade for the first couple minutes, then stop as we don’t want to put raw marinade over the shrimp when it’s close to being fully cooked. Remember to flip them a couple times.
The length of time you grill the shrimp will depend on how large your shrimp are, the intensity of the flame/heat and how you prefer your grilled shrimp to be. Serve and enjoy!