Grilled Shrimp

Serves 4 to 6

Very important: when buying shrimp, skip the stuff at the seafood counter, it has all been previously frozen and then thawed. Often shrimp and scallops are treated with Sodium Triphosphate, an inorganic compound that it often used in cleaning products, ceramics, and in seafood to retain moisture. Sodium Triphosphate takes like SOAP! Yuk.

When buying shrimp or scallops, make sure the only ingredient on the package is shrimp (or scallops) and maybe salt. NOTHING ELSE!

2 lbs of frozen, raw shrimp, 21-25 count (if buying from a fish counter, ensure it has not been treated with Sodium Triphosphate)
1/2 c. salt
1/2 c. sugar
4 qt. water

Bamboo skewers

Smoked paprika

Thaw shrimp in the fridge over night. Dissolve salt and sugar in water and place into a 9x13 baking pan. Devein the shrimp, if necessary. If they have their shell on, leave them on and use a small pair of scissors to cut through the shell and expose the top vein. Thread onto bamboo skewers, leaving 1-1/2 inches at each end.

Place skewers into the baking pan with the brine solution. Refrigerate for 1 hour or longer. 

Remove from fridge, rinse shrimp and pat dry with paper towels. Sprinkle liberally with smoked paprika, pepper and coriander. Grill over a medium fire for about 3 minutes per side. Serve hot or cold, with or without shells removed.