This is another thing I prepared for the recent BBQ at the South Arm Park. It is simply called the Salt and Sugar Shrimp. The recipe for this was also from the Safeway Great Grilling Recipe. All the recipes are simple but yet looks very appetizing.
The shrimps are marinated in 2 tablespoons of kosher salt and sugar for at least 45 minutes or up to 2 hours. Rinse the salt and sugar mixture and pat dry. Thread in a C shape onto skewers.
Pour 3 tablespoons of lemon juice, 1/4 cup of olive oil and 1 1/2 teaspoons of minced garlic over the shrimp. Grill the shrimps uncovered, turning once until the shrimp are bright pink on the outside and opaque but sitll moist-looking in center of the thickest part (cut to test). This takes 5 minutes.
I found that the shrimps way too salty. I suggest that you reduce the salt in the marination.
Polly brought some chicken drumsticks, some vegetables and also some beef short ribs for the BBQ. We had a great time at the BBQ.