Oops!!! There were several of us eating lunch the day we fixed the shrimp 2 ways and tons of grilled vegetables. The aromas coming off the grill were so appetizing that half the platter of shrimp was emptied before I even thought to pull out a camera!
- Fresh shrimp (I cooked these with the peel on because my friend Deloris swears they taste better if cooked that way)
- Olive oil
- Old Bay Seasoning Rub
- Citrus Grill Seasoning
- Fresh colored peppers and yellow squash, if you’re going to make kabobs
Fire up the grill to medium high heat. While it’s getting up to temperature, follow the steps below.
Wash the shrimp in a colander and dry it a bit so the oil will stick to it. Dowse and toss with olive oil. Then, since I was going to be doing shrimp two different ways, I took part out and rubbed the shrimp with Old Bay Seasoning Rub.
I wanted to be sure I knew which shrimp were which, so I took the ones with the Old Bay flavor and threaded them onto small metal appetizer skewers with colored pepper chunks and thick slices of yellow squash. Next time I do it, I’m going to pay more attention to two things: choosing like-sized shrimp for a particular skewer so they cook the same amount of time, and spacing out the individual skewer items so they cook more easily.
I put the skewers over on my staging area (a baking sheet that would prevent oil from dripping as I carried them out, then it was off we go to the grill!
On the second batch of shrimp, I had already olive oiled them, so I just shook on a generous amount of Citrus Grill seasoning and placed them in the nonstick ceramic grill basket and cooked them over the grill that way.
Personally, I thought they were both great, but be forewarned that the Old Bay Seasoning Rub definitely has a kick!