Grilled Shrimp Recipe

By: Robert Thomson

Did you know that shrimp come in more than 300 variety? While there may be a general understanding of the kinds of shrimp being sold in the supermarket as cooked or uncooked, there are more labels that can be added to shrimp. However, these labels are not specie, but are instead just synonyms. For example prawn and scampi are synonyms for shrimp while gulf shrimp only indicates where the shrimp came from.

Now, what is the difference between a prawn and a shrimp? None, a prawn is a shrimp and vice versa. Some regions and even some countries call them prawns, while others call them shrimp. Some places use the word prawn to denote a really large shrimp. Other locations just refer to them as large shrimp.

This is another tricky term. The waters off Italy are home to a crustacean called scampi, and in Italian the word is actually one word for shrimp. But the dish we call shrimp scampi, refers to any type of shrimp cooked with garlic and butter or olive oil.
Enthusiastic fishing has made these crustaceans scarce today and what is often caught as scampi are actually another type of shrimp called a Norwegian shrimp, or even a Dublin Bay prawn. True scampi are actually not even technically shrimp, since they have large front pincers, making them lobsters.
So, really there are two main classifications of shrimp: freshwater shrimp and saltwater shrimp. The freshwater kinds of shrimp grow distinctively large and are often treated like lobsters, that is, they are shipped live, and cooked like lobsters. Saltwater shrimp sub classify into cold water or warm water kinds depending on where they live.

Grilled Shrimp Recipe
2 lb. Fresh or frozen jumbo shrimp, shelled and deveined
1/2 cup olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup finely chopped parsley
1 tbs Worcestershire
1 tbsp dill weed
1/2 tsp salt
1.Thaw shrimp if frozen
2.Combine next 8 ingredients
3. Place shrimp in a plastic bag; set in a deep bowl
4.Pour marinade over shrimp, close bag
5.Marinate for 3 to 4 hours
6.Drain shrimp, reserve marinade
7. Put shrimp on skewers
8.Grill over hot coals for 10 minutes, tossing and brushing with reserved marinade
9.When shrimp turns opaque, they are done.

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