Pat-NoCal, I made the Grilled Shrimp Skewers again, and have found>>

[curious1]

that brining the shrimp for 30 minutes in a brine consisting of 2 T. (I use Diamond) kosher salt to 1 quart water per pound of shrimp really gives a good result. All the shrimp I buy is Key West frozen, usually in 5 lb lots, and I think the brine does wonders. I got this tip from Cook's Illustrated and use it on all shrimp no matter how I'm preparing it. It doesn't make it salty-tasting. If using Morton's kosher, I'd use a little less.

I also made linguine with a lemon sauce and it was such a nice combination.

http://www.finerkitchens.com/swap/forum11/27_Grilled_Shrimp_Skewers

 

[pat-nocal]

Hi Curious. Funny you should mention brining shrimp.

I've actually never brined shrimp before but had run across this Alton Brown recipe the other day and bookmarked it to try. Check out the reviews...sounds like a must try.

Guess I'll have to try brining the next time I do the grilled shrimp skewers. Don't you just love that recipe?

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9576,00.html?rsrc=search

 

[pat-nocal]

One reviewer called them Shrimp Martinis. I love that!