The Art of Grilling
Grilling seafood can be tricky, but with the right techniques, you can achieve perfectly grilled shrimp, scallops, fish, and more. One of the most important things to keep in mind when grilling seafood is to not overcook it. Fish and shellfish can quickly become dry and tough if left on the grill for too long.
When it comes to grilling shrimp, it's best to leave the shells on to help protect the delicate meat from drying out. You can also marinate the shrimp beforehand to add flavor and moisture. To grill, place the shrimp on skewers and cook over medium-high heat for 2-3 minutes per side, or until the shrimp are pink and opaque.
Scallops are another popular seafood for grilling. To ensure they cook evenly, make sure to buy scallops that are similar in size. Pat them dry before grilling and season them with salt and pepper. Grill over medium-high heat for 2-3 minutes per side, or until they are browned and cooked through.
Fish is a great option for grilling, but it can be fragile and easily fall apart. To prevent this, brush the fish with oil before grilling and use a fish basket or a sheet of foil with holes poked in it to keep the fish from sticking to the grill. Cook over medium-high heat for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork.
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