Brine Spiced Grilled Shrimp Recipe
Ingredients
| Kosher salt | 1/2 Cup (16 tbs) | |
| Coriander seeds | 2 Tablespoon | |
| Black peppercorns | 1 Tablespoon | |
| 1 tablespoon granular sugar substitute | ||
| Water | 6 Cup (16 tbs) | |
| Large shrimp | 2 Pound | |
| Canola oil | 2 Tablespoon | |
| Wooden skewers | 6 | |
Directions
1. Mix together salt, coriander, peppercorns, and sugar substitute in a large bowl. Add water.
2. With kitchen shears or a paring knife, cut down the center of shrimp peels along the outer curve until you reach the last section before the tail. Leave peel intact. Remove vein. Add shrimp to brine mixture; refrigerate for 1 1/2 hours.
3. Soak skewers in water for 30 minutes. Prepare a medium-high-heat grill.
4. Remove shrimp from brine and pat dry. Thread shrimp onto skewers, threading each shrimp through the tail and top to prevent them from spinning on the skewers. Brush with oil. Grill shrimp until bright pink, 2 to 3 minutes per side.
2. With kitchen shears or a paring knife, cut down the center of shrimp peels along the outer curve until you reach the last section before the tail. Leave peel intact. Remove vein. Add shrimp to brine mixture; refrigerate for 1 1/2 hours.
3. Soak skewers in water for 30 minutes. Prepare a medium-high-heat grill.
4. Remove shrimp from brine and pat dry. Thread shrimp onto skewers, threading each shrimp through the tail and top to prevent them from spinning on the skewers. Brush with oil. Grill shrimp until bright pink, 2 to 3 minutes per side.
Chef
