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Using two skewers per kebab will help keep the shrimp in place when turning them on the grill. To keep shrimp from toughening, marinate no longer than five minutes.

Source: Everyday Food, July/August 2004
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  • tifscatku
    27 AUG, 2008
    Very simple recipe. I grilled them on the Foreman and they turned out great. I doubled the marinade, because I didn't think the recipe called for enough. Make sure you do the dipping sauce, it's really fresh and delicious!
    Reply
  • tifscatku
    27 AUG, 2008
    Very simple recipe. I grilled them on the Foreman and they turned out great. I doubled the marinade, because I didn't think the recipe called for enough. Make sure you do the dipping sauce, it's really fresh and delicious!
    Reply
  • mczerwinski
    18 AUG, 2008
    Here's a fancy trick I learned in Turkey - if you don't have a BBQ, use the elements on your stove. You pre-cook some of the ingredients, and then plunk them straight onto your elements for the charred marks. Works perfectly, just be sure to watch them the whole time or you could end up in crisis mode.
    Reply

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