Grilled Shrimp Recipe

Did you know that shrimp come in more than 300 variety

? While there may be a basic understanding of the types being sold in the supermarket as cooked or uncooked, there are more labels that can be added to shrimp. However, these names are not specie, but are instead just synonyms. For example prawn and scampi are synonyms, while the prefix "gulf" only indicates where the animal came from.

Prawns

Now, what is the distinction between a prawn and a shrimp? None, a prawn is a shrimp and vice versa. Some regions and even some countries call them prawns, while others call them shrimp. Some places use the word prawn to describe an especially large specimen. Other regions simply refer to them as large shrimp.

Scampi

This is another tricky term. The waters off Italy are home to a crustacean called scampi, and in Italian the word is actually one word for shrimp. But the dish we call shrimp scampi, refers to any type of shrimp cooked with garlic and butter or olive oil.

Over fishing has made these crustaceans rare today and what is usually caught as scampi are actually another type of shrimp called a Norwegian shrimp, or even a Dublin Bay prawn. True scampi are actually not even technically shrimp, since they have big front pincers, making them lobsters.

So, really there are two main categories of shrimp: freshwater and saltwater. The freshwater kinds grow comparatively large and are often treated like lobsters, that is, they are transported live, and cooked like lobsters. Saltwater varieties sub classify into cold water or warm water types depending on where they live.

Recipes for Grilling

Ingredients

2 lb. Fresh or frozen jumbo shrimp, shelled and deveined

1/2 cup olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine

1/4 cup lemon juice

1/4 cup finely chopped parsley

1 tbs Worcestershire

1 tbsp dill weed

1/2 tsp salt

Directions

1. Thaw (if frozen)

2. Combine next 8 ingredients

3. Put shrimp in a plastic bag; set in a deep bowl

4. Pour marinade over shrimp, seal bag

5. Marinate for 3 to 4 hours

6. Drain, reserve marinade

7. Put on skewers

8. Grill over hot coals for 10 minutes, tossing and brushing with reserved marinade

9. When the shrimp are opaque, they are done.

by: Brian Jones

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