Published November 1, 2007. From Cook's Illustrated.
To avoid the hassle of removing the shells, we went with peeled shrimp for our broiled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp away from the heat before they were completely cooked and finished cooking them in a heated sauce waiting on the stovetop; this final simmer gave our broiled shrimp recipe tons of flavor.
To fit all of the shrimp under the broiler at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.
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