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1
Begin by rinsing the raw shrimp.
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2
If the big vein along the back has not already been removed, de-vein the shrimp.
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3
Use a knife to split the shrimp down the back until you reach the smaller vein next to the shell.
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4
Keep the shell intact; it makes holding the shrimp in place on the skewer easier.
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5
When you reach the vein, remove it with the tip of your knife or your fingernails.
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6
De-vein all of the shrimp and then rinse them well again.
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7
Place the shrimp in a small bowl and add 1 tablespoon salt, 1 tablespoon sugar and 1 tablespoon lemon juice.
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8
Gently toss the shrimp to coat and mix the ingredients, cover, and place them in the fridge for an hour.
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9
If youre using wooden skewers, use the time to soak them for grilling.
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10
When the shrimp are done brining, drain and rinse the shrimp well one last time.
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11
Slide the shrimp onto the skewers through the meaty portion of the shrimp and place them meaty side up on a plate.
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12
Add ground pepper and dill to taste.
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13
Microwave the butter and minced garlic together for 30 seconds or so, until melted, then baste the shrimp with the mixture.
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14
Heat the grill to medium.
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15
(All the grills weve owned heat differently, so this is more of a guideline than a rule.)
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16
Put the shrimp skewers onto the hot grill.
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17
Cook the shrimp for about two minutes on both sides, or until theyre just barely no longer translucent.
