TheDistrictJP Posted June 30, 2014 Posted June 30, 2014 Interesting skewering technique. I usually use two skewers per set but you have me thinking what you do is better and easier. How do the large prawns compare to the regular shrimp? I like to grill the largest shrimp I can find, like 12-16, but also eye up those kitten-sized prawns on occasion as well. cheers, jp
Skyfall Posted June 30, 2014 Author Posted June 30, 2014 Interesting skewering technique. I usually use two skewers per set but you have me thinking what you do is better and easier. How do the large prawns compare to the regular shrimp? I like to grill the largest shrimp I can find, like 12-16, but also eye up those kitten-sized prawns on occasion as well. cheers, jp They were all the same, we just took the heads and shells off of 3/4 of them. I like the heads!!!
TheDistrictJP Posted June 30, 2014 Posted June 30, 2014 Aha! Got it. I'll leave them whole if I am boiling like for shrimp cocktails or if I am using the meat later for an etouffee. Otherwise I clean, devein and skewer. I bet it was awesome! jp
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