1. In bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain, also rinse & dry bowl.
2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body one near the tail and one near the head end of each shrimp so it looks like the letter C.
3. Lay shrimp skewers on a oiled BBQ grill over hot coals or Heston a gas grill, close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist looking in center of thickest part( cut tu test), 5-6 minutes total. Serve with lemon wedges to squeeze over shrimp.
Do not skip the cure process or overlook. Enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 33 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 172.4mg||53 %|
|Sodium 1950.1mg||67 %|
|Potassium 245.1mg||6 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.3g|
|Protein 23.2g||33 %|
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Calories per serving: 138
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