gtr wrote on Sat, 15 May 2010 08:53:06 -0700:

>> Serene Vannoy wrote:
>>
>>> ChattyCathy wrote:
>>>> http://www.recfoodcooking.com
>>>
>>> It's kitchen-cleaning day, so I'll take the mop.
>>
>> It's yours ;-)
>>
>>> (Honestly, I don't think I've ever grilled shrimp with the
>>> shells on, but I've had them that way, and they were as good
>>> as without. Still, I almost always serve hot shrimp
>>> shelled.)
>>
>> I'm one of the 'keep the shells on while cooking' people; it might
>> take a few minutes extra to remove the shells before
>> serving, but to me it's worth it.

I think shell-on for grilling tends to prevent overcooking. The
production of a red color is a very good indicator that the shrimp
inside will be properly cooked. I don't think marinades add too much to
grilled shrimp except that a little is transferred when you take the
shells off with your fingers.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not