Recipe: Charcoal-Grilled Shrimp Skewers with Lemon-Garlic Sauce

Charcoal-Grilled Shrimp Skewers with Spicy Lemon-Garlic Sauce
From "The Complete America's Test Kitchen TV Show Cookbook" 

1 1/2 pounds extra large (21-25 per pound) shrimp, peeled and deveined
2 to 3 tablespoons olive oil for brushing shrimp
Table salt and ground black pepper
1/4 teaspoon sugar
Vegetable oil for brushing grate
For the sauce:
4 tablespoons (1/2 stick) unsalted butter cut in 4 pieces
4 tablespoons fresh lemon juice
3 medium garlic cloves, minced or pressed, about 1 tablespoon
1/2 teaspoon red pepper flakes
1/8 teaspoon table salt
1/3 cup minced fresh parsley leaves
Lemon wedges, for serving

Pat the shrimp dry with paper towels. Thread the shrimp onto three skewers, alternating directions of heads and tails. Brush both sides of the shrimp with olive oil and season lightly with salt and pepper. Sprinkle one side of each skewer with the sugar.

Light a large chimney starter filled with charcoal (about 6 quarts) and allow to burn until the coals are covered with a layer of ash, about 20 minutes. Open the bottom vent on the grill. Build a modified two-level fire by arranging the coals over half of the grill. Set the cooking grate in place, cover the grill, and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in vegetable oil; holding the wad with tongs, oil the cooking grate.

For the sauce: Combine butter, lemon juice, garlic, pepper flakes and salt in a 10-inch disposable aluminum pan. Cook over the grill, stirring occasionally, until the butter melts, about 1 1/2 minutes; remove from heat.

Place the shrimp skewers, sugared sides down, on the hot side of the grate and use tongs to push the shrimp together on the skewers if they have separated. Grill the shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until the second side is pink and slightly translucent, 1 to 2 minutes longer.

Using a potholder or oven mitt, carefully lift each skewer from the grill and use tongs to slide the shrimp off the skewers into the pan with the sauce. Toss the shrimp and sauce to combine and transfer to the hot side of the grill; cook, stirring, until the shrimp are opaque and fully cooked, about 30 seconds. Remove from the grill, add parsley, and toss to combine. Transfer to a serving platter and serve immediately with the lemon wedges. 

Roasted Sticky Chicken

3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion – quartered

Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious!
Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.
Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown.

NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!!

For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout.

Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.