Grill shrimp skewers fast and hot

Yes, it’s easy: high heat, short time, and don’t walk away.

Shrimp overcook because people treat them like chicken. They’re not chicken. They’re done in two to three minutes per side. That’s it.

Get your grill screaming hot—medium-high to high. Soak wooden skewers for 30 minutes if you’re using them (metal skewers are easier, but soak works fine). Pat the shrimp dry, toss with olive oil, salt, pepper, and maybe some garlic or lemon zest. Thread them snug but not squished—leave a tiny gap so heat circulates.

Put the skewers on the grill. Close the lid. Set a timer for two minutes. Flip. Cook another two minutes. If the shrimp are pink and just starting to curl, they’re done. Over-curled rubber shrimp? You went too long.

The trick: pull them off the moment they look cooked. Carryover heat will finish the job. Serve immediately.

Shrimp are done when they curl and turn opaque — pull them. No second chances.