OK, since the group also permits grilling posts, here's
something I want to share. I watch the newspaper ads for
when Smiths or Albertson's has 15 count shrimp on sale and
buy 5-6 pounds at a time. Normally, it's the 10-15 count,
but sometimes I really score and get some of the 10 count
for $6.99/#. That's when I really stock up.

I prepare the shrimp based on about 12-16 oz. per person,
frozen. I thaw them in water in the refrigerator, then
peel, rinse and douse them with lemon juice with a brief
rinse afterward. The shrimp are then skewered on my 24"
long, 1/2" wide "sword" skewers, about 10 per skewer so I
can get them over the hottest part of the fire.

BTW- this also works like a charm with scallops.

I have the fire going and put the shrimp OVER, not on, the
grill. I brush on my sauce immediately, and once a couple
minutes before they're ready to come off.

Sauce: PER SKEWER- adjust accordingly

1-1/2 tbsp Gardino's Caesar salad dressing. There is no
substitute for this. Anything else just doesn't work
1 tbsp butter
1/2 clove garlic, crushed
1/4 tsp salt
1/4 tsp black pepper

Nuke sauce in microwave briefly to melt butter, but don't
overdo it.

Nonnymus

Nonnymus wrote:
OK, since the group also permits grilling posts, here's something I want
to share. I watch the newspaper ads for when Smiths or Albertson's has
15 count shrimp on sale and buy 5-6 pounds at a time.

Dude, Since you eat so much seafood and I have a little past wholesale
experience selling it, packing it and filleting it please stop shopping
at Albertsons and Smiths before you poison your family.

If you live in a major metropolitan area you may want to find a good
Asian market like Ranch 99 that does a "LARGE" volume of seafood sales.

If you don't have a large Asian community store you can also look up
wholesale dealers in the phone book that cater to restaurants and ask if
you can place "will call" orders.

Shrimp farming is very popular in the southwest and you may even find a
farm you can buy direct from.

Bottom line is the fresher and the wilder the better the flavor. I am so
burnt out on genetically altered farm salmon, I would rather eat an old
grey chum.

Frozen farm shrimp is great for size and appearance but then again you
get what you pay for. The Mexican Blues from the Sea of Cortez are the
most sought after for flavor but you will pay the price for them.

Swordfish are absolutely the nastiest thing you can put in your mouth.
Never mind the Mercury, all sword has worms and some more than others.
When you slice a sword steak and you see the rings in the meat that is
where the nematodes ooze out from when you cut them in half. A good chef
will pull them out so you don't throw up when it's served. If you ever
get a steak with a whole in it that is where the chef or butcher has
removed a big black hardened tumor from the fillet. Enjoy!

On Tue, 06 Jun 2006 08:59:33 -0700, Sonoran Dude
wrote:

If you ever
get a steak with a whole in it that is where the chef or butcher has
removed a big black hardened tumor from the fillet.

It's quite commonplace for both chefs and butchers to save the best
cuts for themselves.