Grilled Shrimp Kebabs with Garlic Butter and Dill

Begin by rinsing the raw shrimp. If the big vein along the back has not already been removed, de-vein the shrimp.

Use a knife to split the shrimp down the back until you reach the smaller vein next to the shell. Keep the shell intact; it makes holding the shrimp in place on the skewer easier.

When you reach the vein, remove it with the tip of your knife or your fingernails.

De-vein all of the shrimp and then rinse them well again. Place the shrimp in a small bowl and add 1 tablespoon salt, 1 tablespoon sugar and 1 tablespoon lemon juice. Gently toss the shrimp to coat and mix the ingredients, cover, and place them in the fridge for an hour. If you’re using wooden skewers, use the time to soak them for grilling.

When the shrimp are done brining, drain and rinse the shrimp well one last time.

Slide the shrimp onto the skewers through the meaty portion of the shrimp and place them meaty side up on a plate. Add ground pepper and dill to taste.

Microwave the butter and minced garlic together for 30 seconds or so, until melted, then baste the shrimp with the mixture.

Heat the grill to medium. (All the grills we’ve owned heat differently, so this is more of a guideline than a rule.) Put the shrimp skewers onto the hot grill. Cook the shrimp for about two minutes on both sides, or until they’re just barely no longer translucent.