We recommend peeling shrimp before cooking them on the grill. Peeled shrimp are better at absorbing flavor, both from the grill’s smoky essence and the seasoning or marinade. Plus, they’re easier to eat! You can leave the tails on or remove them—it’s a matter of preference.

Ingredients

• 1/2 cup butter, melted
• 3 tablespoons lemon juice
• 2 teaspoons chili powder
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

Directions

1. In a bowl, combine first 5 ingredients; set aside 1/4 cup mixture. Thread shrimp onto 8 metal or soaked wooden skewers.
2. Grill, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved 1/4 cup butter mixture.