To be honest, it’s kind of personal preference here, but I like to use large shrimp for this dish. These usually come in around 35ish shrimp per pound, which means you can get six skewers with about six shrimp per skewer.
I wouldn’t go smaller than that on the shrimp or they will overcook on the grill. If you go larger, just do fewer shrimp per skewer. For dishes like this, I like to grill peeled shrimp so you can slide them from the skewer onto the plate!
TIPS AND TRICKS FOR GRILLING SHRIMP
The main trick to grilling shrimp is to cook it on high heat for a short time. You want to get a quick sear on them and they are done. If you overcook them they will get rubbery.
To prevent your shrimp from sticking to the grill, rub the hot grill grates with oil right before you add the shrimp.
Grill shrimp over direct heat, or if you’re using a gas grill, medium-high to high heat (375°F-450°F).
For large shrimp, you only need about two minutes per side for nice and juicy shrimp.
