Shrimp on the grill is a real temptation

Sometimes you really want to flash some specialculinary recipe. Can I surprise with a shish kebab? In principle, yes, but it is difficult. But if you want to make an indelible impression on a woman you like, then this option is not very suitable. To properly fry the coals meat, you need, besides the raw material and marinade, two more things: time and attention. But both, in such vital moments should be given not to cooking, but to the object of adoration. If a barbecue course is taken, it's hard to think of a better dish than shrimp on a grill. Exquisite taste, perfectly combined with fruit and white wine, as well as the speed of cooking guarantee unforgettable emotions, and, therefore, give a chance for success.

This dish refers to light snacks, it does notthere is no heartburn, no heaviness in the stomach, so you can afford to make it sharp. All preparations can be made in advance, at home, so that nature is not distracted from pleasant conversation and reduce the cooking time to a minimum. First you need to stock up with marine arthropods. In order to prepare shrimp on the grill, you should choose them correctly. First, this is the case when the size is important. The more crustaceans, the better. Excellent fit "jumbo", that is, giant, and best of all - brindle. Secondly, the color. It should be gray-bluish, not red. Frozen shrimps on the grill will already be re-heat treated, and therefore, their taste will suffer. Here you need to choose - either coals, or boiling water. The third is the quantity. The meal should be plentiful, but not excessive. For two, half a kilogram is enough, maybe a little less or more. If the lady changes, all the romanticism of the situation will evaporate, but it will be even worse if she remains hungry. One should also take into account the fact that there are few dishes in the world that are absorbed so readily, like shrimp on a grill. The recipe of their preparation begins with the process of pickling.

A half kilo of shrimp needs the juice of one lemon,a spoonful of salt and spicy spices, which can be used as ordinary black or cayenne pepper, and Tabasco sauce, and any other seasoning. The main thing is not to overdo it, because not all women like too sharp dishes. It should be remembered that citric acid readily reacts with metals, so it is best to marinate in neutral dishes: enameled or plastic. The process time is not less than four, but not more than six hours.

There are two main opinions on howcook shrimp on the grill: in a cleaned form or with a shell. Both are good in their own way. In the first case, they are more convenient, in the second case there are fewer concerns. There is a certain freedom of choice, but you should take care of the possibility of washing your hands beforehand anyway.

There is one more point on whichsharpen your attention. Usual skewers designed for shish kebab are too wide, and will cause shrimps too extensive injuries, and the problem is that they are not only tasty, but also look aesthetically pleasing. Therefore, special skewers are required, preferably square and thin, about a millimeter in thickness. You can make them yourself if there is a suitable material, or buy in the department of goods for barbecue.

And then came the very moment when, cozyhaving settled on the nature, it is possible to proceed directly to the demonstration of culinary art. The firewood should be burned and the coals covered with a white coating. Shrimp on the grill, just like meat, do not tolerate flame, but they are prepared much faster, so it should be similar, but somewhat more lively. Within a few minutes they need to have time to turn four times. On this, in fact, you can consider the cooking process over. They should be immediately and with great appetite. Good luck!