Allow them to sit for roughly three minutes. If they are smaller shrimp, reduce the cooking time on both sides accordingly. The biggest mistake people make with seafood in general is to overcook it.
Place cooked shrimp in a platter and sprinkle with chopped fresh parsley. Squeeze the juice of ¼ of a lemon on the shrimp. Toss and serve.
We have used left over shrimp in salads, in our scrambles eggs and in omelets. Give it a try!
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQ-My-Way.com.