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    Serves 4

    Brine Ingredients

    • 2 Pounds Large (21 to 25 count per LB) NC Shrimp (brown, pink or white variety depending on time of year
    • Lemon Wedges
    • Broil King Dual Prong SS Skewers*

    Directions for Brine

    • Mix enough brine to submerge shrimp and in accordance with label instructions
    • Mix and then lightly heat the brine mixture to completely dissolve the brine
    • Cool in refrigerator for quicker chill or chill at room if planning ahead
    • Once brine is cool submerge prepped shrimp in Brining Bucket*with adjustable plate to keep shrimp submerged
    • Brine for 15-20 minutes

    Spicy Garlic Paste Ingredients

    The garlic paste adheres perfectly to the shells and will coat your fingers as you peel and eat the grilled shrimp… yummm!

    • 4 cloves of garlic, minced or grated
    • To make a paste, drag a chef knife thru the salt and minced garlic over and over until a paste is created
    • 2 teaspoons of Himalayan Salt*
    • 1 ½ teaspoons of Malcom’s King Craw
    • 4 tablespoons of extra virgin olive oil

    Directions for Spicy Garlic Paste

    To make the garlic paste you have 2 options.

    • If you have a fine grater you can grate the garlic gloves & mix with salt, stirring to create a paste as the salt drys out the garlic and creates a paste
    • You can mince garlic, mix with salt and drag blade of a chef’s knife back and forth over the salt and minced garlic putting fair amount of pressure on mixture to make a paste as salt works to break down garlic and knife pressure breaks minced garlic into paste
    • After garlic has formed paste add remaining ingredients
    • Coat the shrimp well with garlic paste
    • Lightly oil skewers and thread seasoned shrimp onto Double Pronged Skewers*


    • Preheat grill to 375 to 400.
    • Grill for 3 to 5 minutes (larger count 20 to 24 per LB.) flipping to cook evenly.
    • Smaller shrimp will cook faster.
    • Serve immediately.