I have always loved cooking seafood as I was brought up in a small village near the sea in Spain. My family was well known for preparing delicious shrimp recipes; we always had friends and neighbors coming over to try the succulent dishes my grandmother used to prepare.
I remember the first time we had a proper shrimp fest at my uncle's farm. I had never seen so many kilograms of the delicious crustacean over the dinner table. Since that day, I have repeated the cooking procedure over and over again as I regard it as the best grilled shrimp I have ever had.
The trick is really to grill it properly as if left that second too long the texture becomes rubbery. For my shrimp recipes I usually buy it in the shell and peel respectively, but for this particular one I strictly advise you grill the shrimp without removing the shell or the head, as they help accentuate the flavors.
Some people are concerned about the vein but it is important to note that if the shrimp is properly cooked you do not have to worry about it. There are no health risks. Also, make sure it is as fresh as possible when you buy it from your local store. Do not forget to get the exact amount you think you will need as it is not a good idea to freeze it. Buy fresh, eat fresh!
Some people like to eliminate the smell by placing the shrimp in a mixture of baking soda and water. Well, if you want your shrimp recipes to succeed when cooking for friends and family, just put up with the smell as it does ever turn into a wonderful aroma once cooked!
Take the shrimp and wash thoroughly. Prepare a mixture of extra virgin olive oil and coarse sea salt and rub against the skin. I never use skewers as I like to treat the shrimp individually on the grill. If you prefer a more "attractive" look, skewer each one of them but make sure you leave some room in between so it cooks evenly.
The grill is ready when you can hold the palm of your hand over the heat for about five seconds. To get the best flavor, grill your shrimp quickly and make sure you do not overcook it. Your grilled shrimp will turn pink in no time and some of the juices will start to come out. When the original blue color disappears, your shrimp is done. Remove from the grill immediately.
Out of all my shrimp recipes this is by far my favorite one. So simple yet so delicious. And now I understand why there was so many shrimp at my uncle's dinner table. You just can not stop eating!