Killer Shrimp with Secret Sauce.


Grilled Shrimp. Possibly the easiest, fastest, most popular and most versatile seafood available to us.

I can make shrimp 300 different ways but to tell you the truth, I love a simple marinade and grilled on a charcoal grill.

Come along with me as I let you in on a secret marinade that I have been using for years on not just shrimp but all kinds of seafood, chicken and vegetables.

You’re gonna love it!

The charcoal cooking method really is the star player of this game. Well actually, it’s a team effort but I truly love smokey char that this type of cooking leaves and I find that is well worth the extra time and material needed to light up the charcoal grill.

Now …the geek speak:

What is the Best Way to Prepare your Charcoal Grill?

The easiest and most common way to light charcoal briquettes is with charcoal lighter fluid and a little bit of newspaper.

  1. For your standard size charcoal grill, you’ll need to start about 35 briquettes for covered indirect cooking and 60 briquettes for direct cooking not using the cover.  For this recipe we will be cooking uncovered. form the charcoal into a pyramid type shape
  2. Saturate the coals evenly all over with charcoal lighter fluid.
  3. Using a long match, a thin rolled up piece of paper or long-handled lighter, light the charcoal in a few areas. Let it burn until the flames go out and the coals start to turn white.

When the coals turn gray/white and make a gray ash you are ready to rock out!.  This is the time for you to take your tongs and move the coals around to redistribute the heat and make room for you to put your actual grill down.

The Secret Sauce: Master the Marinade.


1/4 c. olive oil
1/4 c. dry white wine
1 Tbsp lemon juice
1 tbsp. minced red onion
1/2 Tsp Red Pepper Flakes
1/2 tsp. dried basil
1/2 tsp. dried rosemary (minced)

1/2 Tbsp Sea Salt
1/4 tsp. pepper

Place 1 pound shelled shrimp in reclosable plastic bag, add 3/4 of the marinade. Put the other 1/4 aside for basting. Close bag, refrigerate 4-6 hours. Drain marinade. Thread shrimp on skewers or not. Grill over white hot coals 3 minutes each side. Brush shrimp with reserved marinade.

Note 1: Do not marinate shrimp over night as the wine can essentially cook the shrimp and you’ll have a ceviche.
Note 2: Never baste anything with the same marinade that was the bath for your food. Seafood, beef, chicken and almost everything else, except for veggies, could possibly cause you to have Salmonella poisoning.

Guys, again, use this marinade on your fresh veggies and chicken as well.
The recipe is simple and by using the freshest and possibly organic ingredients you will enjoy the taste more and take pride that you are supporting local farmers and merchants.
I’m not saying for you to go to thailand for your shrimp but go to your local fish markets for the best deals and become friends with them like I do

Besides meeting wonderful people,( like my friends below at Ocean’s Bounty Seafood in St. Jame’s, NY), you are supporting local small businesses…getting the inside scoop on what is the freshest food and essentially doing the right thing.

Peace, Love and Good Food!

A Man In The Kitchen Long Island restaurants

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