I imagine that you are about tired of my constant whining about not overcooking seafood, and just about anything else.
It is a bad practice that haunts Southern cooking, and I have no idea how it started. In the old days when trichinosis was a serious threat, people overcooked pork for good reason, but those days are long, long gone. Go figure.
So this week we are talking about grilling, and I could not leave out shrimp. Whether you just toss a handful of large shrimp on the grill, shell and all, or take the time to skewer them, shrimp can be delicious from the grill. With that one, constant proviso; don't overcook them.
I prefer to cook them in the shell. It seems to help keep them moist. Again, a heavy or overly spicy marinade is just not necessary. Shrimp should taste like shrimp, simple, fresh and sweet from the sea.
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1-2 pound large shrimp
Course sea salt
In a large pan add the olive oil, salt and the juice from the lemons. Toss the shrimp in and coat well. Grill over a very hot charcoal fire for no more than 3 minutes, 4 minutes absolutely max. Remove, spurt with more fresh lemon juice if you like and serve at once.