Summer in the United States is barbecue season. Millions of home cooks fire up the grill, invite friends over, and cook outdoors. Whether it's a charcoal grill or a gas grill, the main point is to make a great show of putting some kind of meat over some kind of fire and proving one's outdoor skills to a gathering of family and friends. This recipe for barbecued shrimp is sure to delight your guests while offering something just a little more out of the ordinary than hamburgers and hot dogs. By placing the shrimp on skewers, you can bring the presentation level up a notch, but even without the skewers, they are sure to be a big hit. The sauce described below is my personal favorite basic sweet teriyaki. It is also great for beef or chicken. Yield: Four pounds of colossal shrimp makes 15-18 skewers with four shrimp per skewer. Your mileage may vary depending upon the size of the shrimp you use and the number of shrimp that you place on each skewer. Preparation: about 30
I enjoy watching a great many cooking shows on television. Although most of them gloss over the actual cooking in favor of reality show drama, occasionally there is something to be learned there. This blog will detail some of those lessons and provide general commentary of TV chefs and cooking shows, as well as offering some of my own favorite recipes and cooking techniques.