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Grilled Shrimp with Garlic & Smoked Paprika

Fast, high-protein, and picks up smoke flavor incredibly well.

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FAQ

Keep the shell on?
Shell-on grilling protects the delicate meat and adds deeper flavor.
Highly recommended for texture and cleanliness before cooking.
A light oil-based rub helps the seasoning stick to the slick shrimp.
Best wood?

Quick Facts

Type:

Tender Steak-like Cut

Best For:

High-Heat Skewers

Temperature:

120°F (49°C) / Opaque C-shape

Texture:

Snappy, firm, and succulent

Flavor Pairings:

Garlic, Smoked Paprika, Butter, Lemon

Common Mistakes:

Overcooking into a tight 'O' shape (rubber texture).

Best Equipment:

Charcoal Kettle or Gas Grill

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