On 2015-10-25 10:04 AM, Xeno wrote:

>> So what's with the phrase, "shrimps on the barbee?"
>>
>
> That was an ad specifically tailored to Americans. We all laughed when
> it was shown here. We NEVER use the term "shrimps".
> Interestingly, until then, we never used to cook prawns on the barbie.
> We still don't. An American thing I suppose!
>>
>> Personally, when eating steamed/boiled shrimp, I like the 41-50 count.
>> Those are a nice bite size. 31-40 are fine too. Also, steamed and
>> boiled are where it's acceptable to have them served with shells on.
>> You eat them with your hands and remove the shells first, unlike sf.
>>
>> Smaller, I would use in a recipe.
>> Larger size would be for peeling and butterflying before cooking in
>> butter and garlic or whatever.
>>
>
There are pros and cons to cooking them in the shell. Marinades will
impart more flavour if the shells are removed first. There is still a
nice flavour when they are grilled in the shell. Another benefit is
that it slows people down so fewer shrimp will go further.

When I grill shrimp I use a marinade of olive oil, lemon or lime juice,
salt, pepper, a good dash of Worcestershire, hot sauce and chopped
parsley and lots of chopped parsley. They should only marinate for about
an hour so that the citrus does not cook them.

If you have shrimp in the 30 count range you can usually start by laying
them on the grill. Once you get them all on the grill you can go back
and flip them over. Once they are all flipped over it is time to start
taking them off.