Shrimp on the barbie make a simple yet versatile main dish

Last week I received a number of lovely, thoughtful birthday gifts from my friends and family. One of my favorites was the one I was able to pick out myself – a new gas grill. Bright red and quite compact, it’s the perfect size to make enough for the two of us and fit snugly into the limited space outside our back porch.

Although there is a long-standing debate about the relative merits of gas versus charcoal or hardwood, I much prefer the ease of using propane to fuel the grill. From the speed with which it reaches temperature to greater versatility with delicate foods to the minimal cleanup, I’ve long been a proponent of gas and don’t miss the “char” flavor.

Among the popular accessories on display at the hardware store in the grilling aisle were a variety of mats. These are all designed to keep foods from falling through the grates, and all claim to be nonstick. They range from thick, black sheets to open mesh. They're made from silicone, Teflon or copper with various claims of superiority by the different manufacturers.

As it happened, our friends Pat and Marie gave us an extra mat they had on hand, so I was ready to try out the sheet of black silicone on the new Weber. Because the cooking surface was small, I needed to cut the mat in half so it fit better, but it worked exactly as designed to make the skewered shrimp in the photo.

One of the challenges I often have when grilling kebabs of any stripe is that the food spins around the skewer when I try to flip it; the mat kept that from happening. It also allowed me to use wooden skewers without first soaking them in water. This will be the perfect solution for grilled vegetables or fruits, keeping them in place and cooking them through without burning.

There are a few drawbacks, however. The first (and most obvious) is that you can’t create distinct grill marks without placing the food directly on the grill. The other issue was the excess marinade that started to run across the surface of the mat. Since it couldn’t drip through, it cooked onto the surface, making cleanup a bit challenging. The mats are touted as reusable, but I think after a few meals, they may need to be retired.

Whenever we plan to grill shrimp, I hear Paul Hogan’s voice saying, “Throw another shrimp on the barbie.” Australians enjoy a long-standing tradition of festive, communal barbecues, where everyone brings something to add to what’s being cooked. Their fare is similar to ours, with the charming addition of what they call a “snag,” a grilled sausage, usually served in a hotdog bun.

Because shrimp cook so quickly and become rather chewy when overcooked, threading them onto skewers allows you to control the timing very handily. To add some flavor interest, give them a short soak in a seasoned marinade. Don’t give them more than an hour at the most in any acidic mixture, as they will become mushy.

I’ve included several different recipes for marinades, but one of the easiest substitutions is a vinegar-based (not creamy) bottled salad dressing. If you’re trying to minimize the amount of salt and additives in your diet, only use this as a last resort. You can serve your skewers over a bed of couscous, quinoa, rice or a salad. Now you’re set to throw another shrimp on the barbie!

Grilled Shrimp Skewers

seasoned marinade (see below)

1 lb shelled shrimp

Pour the marinade into a zip-top bag and add the shrimp. Press out the air and seal. Turn the bag to ensure all the shrimp are coated. Allow to marinate for about 30 minutes in the refrigerator. When ready to cook, preheat the grill to medium-high. Thread the shrimp onto skewers. Cook until pink and opaque, about 3 minutes each side. Serve over salad or grains. Yield: 4 servings.

Italian Marinade

2 T olive oil

2 T lemon juice

1 t lemon zest

1/2 t garlic powder

1/2 t basil

1/2 t oregano

1 T chopped parsley

1/4 t pepper

pinch red pepper flakes

Whisk ingredients together and use as a marinade for grilled shrimp or chicken.

Old Bay Marinade

2 T lemon juice

2 T olive oil

2 cloves garlic, grated

1 T Old Bay seasoning

1 t Worcestershire sauce

2 shakes tabasco sauce

Whisk ingredients together and use as a marinade for grilled shrimp or chicken.

Mexican Marinade

2 T lime juice

2 T olive oil

1/2 t cumin

1/2 t chili powder

1/2 t oregano

1/2 t paprika

Whisk ingredients together and use as a marinade for grilled shrimp or chicken.