Time: 30 min.
Complexity: easily
Servings: 6 - 8

Shrimp prepared according to this recipe are a perfect beer appetizer. They're grilled whole, shell-on, so you'll need large shrimp that can be easily deveined without removing the shells. Grilling them takes just a few minutes, and remove them from the grill as soon as they're pink and opaque to avoid overcooking and preserve their juicy firmness. Salt the shrimp once they're cooked and serve with lemon wedges.

Ingredients:

• 1 kg large shrimp, unpeeled
• Olive oil, for grilling and drizzling over the shrimp
• Fine sea salt
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat the grill to medium heat and brush the grates with oil. Devein the shrimp: Using kitchen shears, cut along the back of the shrimp and open it to expose the vein. Use the tip of a knife or scissors to lift the vein out of the shrimp and remove it, leaving the shell in place.
Step 2
• Brush the shrimp with olive oil. Cook until golden brown and charred, 2-3 minutes per side (the flesh should be opaque throughout). Transfer the shrimp to a serving platter and sprinkle with sea salt. Serve with lemon wedges.

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