When it comes to grilling shrimp, I don’t like to futz around with skewers because flipping them can be tricky. Instead, I prefer to grill shrimp in a preheated grill basket (with small vents that minimize moisture loss) or better yet, a cast-iron skillet or paella pan that retains all of the flavorful juices. I pour marinated shrimp onto a preheated surface, then use long-handled tongs to shake the skillet every now and then, flip the shrimp, and move the pan away from the heat to avoid flare-ups. The main objective is to keep the shrimp moving so they cook quickly and evenly. This lightly charred shrimp is a natural partner for orzo flavored with lemon zest, grilled lemons, crumbled feta, and olives.
If you prefer to grill directly on the grates, use jumbo shrimp so they’re easier to turn.
Reprinted with permission from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.
Photography copyright: Johnny Autry © 2019 —Paula Disbrowe