I call it,
Tumerica's Whiskey Prawn Kabobs (Kebobs)
- 1 pound of large shrimp or prawns, must be raw and in shell (frozen is fine—but make sure you get the raw kind and not the precooked kind--you want the shrimp raw in order to absorb the marinade. You also want the shells on so that when you grill the shrimp, the shrimp will remain juicy. It's all-too-easy to make shellfish too dry. Making it juicy? Now that's the trick.)
- 2 tablespoons whiskey or bourbon (you could use cognac if you really want a fancy treat)
- 2 tablespoons soy sauce (not the low-sodium kind)
Double-skewer the shrimp or prawns one at a time by running the first skewer through one side of each shrimp. Then, insert a second skewer, parallel to the other. Load either three or four shrimp per kabob, with the shrimp tails lined up all on the same side. The double-skewer method keeps the shrimp nicely shaped and flame-kissed all along the body of the shrimp. Plus, the shrimp don't roll on a single skewer, and flipping them is a breeze. Makes a good-looking presentation, too. [Sorry I do not have a photo of this—I'm working on it!]
Grill quickly over medium heat, turning once, until the shrimp turn pink and are cooked through, for a total of about three minutes to five minutes (it does not take long).
Serve over steamed jasmine rice with a fresh garden salad. Healthy, fast, low-fat, delicious—now aren't you smart?