- 1 tablespoon kosher salt
- 2 tablespoons O Organics™ sugar
- 2 pounds (31 to 40 per pound) frozen raw, shelled, deveined, tail-on Captain’s Choice Shrimp, thawed, rinsed, and drained
- 10 (10 inch) metal or wooden skewers
- 1/4 cup O Organics™ Extra Virgin Olive Oil
- 3 tablespoons Safeway Lemon Juice
- 1 1/2 teaspoons minced garlic
- Lemon wedges
- In a large bowl, mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
- If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes. Meanwhile, prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit for complete instructions).
- While grill heats, rinse shrimp well and pat dry. Drain wooden skewers. Thread shrimp in a C shape onto skewers.
- Lay skewers in a rimmed pan. In a glass measuring cup, combine oil, lemon juice, and garlic; pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
- Lay shrimp on cooking grate; cover gas grill. Cook, turning occasionally with tongs, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
- Transfer skewers to a platter. Serve with lemon wedges to squeeze over shrimp.