Grilling Shrimp: what's the secret?
Long time reader, first time poster.
I think I'm a pretty good cook, and have mastered the grill when it comes to steaks, ribs, chicken, and such, but for some reason I seem to always undercook shrimp. I'm a dyed-in-the-wool charcoal guy and have used a Weber kettle for years. It's not the fire. I mean, I know how to make a good one. A while back I overcooked some shrimp(we had guests over) and it was like chewing on a boot. Ever since then I guess I've been gunshy and always seem to pull them off to soon. Does anyone know a foolproof method for checking shrimp doneness??? I usually cook the jumbos; 16-20/lb. Thanks.