Added: 2 years ago
From: robwillfish
Views: 6,361
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  • Okay this is kinda funny but I'm trying this right now and..failing miserably haha. When I try to peg in the piece of garlic, it rips the shrimp open. Can't get it in otherwise...

  • @LEOofGnG Ok..it's pretty key that you have the right size shrimp...10-12 count and larger work great...maybe pushing it if you go any smaller...make sure if using frozen that they are completley thawed. In addition, cut your garlic into quarters on the long dimension of the garlic clove. I try to create a good point when I cut the garlic clove in quarters....pretend the garlic is a cucumber...slice it the long way in half...and then the halfs in half again...use toothpick to create pocket.

  • Looks irresistible! But what do you mean by 16 to 20 count?

  • @LEOofGnG 16 to 20 count is used to designatet the size of the shrimp. 16 to 20 indicates that is how many shrimp you will get if you buy a pound of shrimp. 16-20 are pretty decent sized...10-12 count are even BIGGER, and 6-8 Count are HUGE. The smaller the number, the larger the shrimp.

  • @robwillfish Ah, I see. Thanks! :)

  • Mmm poopy shrimp looks appetizing...

  • crewdogg15,

    I've had equal success with both fresh shrimp and the frozen shrimp from the bag. I've used 16 to 20 count for this recipe though it was a little tougher to get the garlic pegged just right...10 to 12 count shrimp worked perfect for pegging the garlic. Enjoy...they are amazing...especially with Spice of Life BBQ sauce!

  • @robwillfish

    This is the most beautiful thing I have ever saw. I am drooling :)

  • Looks good. Did you use fresh shrimp from the seafood market and strip them or did you use it out of the bag?

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