- 8 large shrimp with shell
- 5 green and 5 red peppers
- 50 ml soy sauce
- 30 ml fish sauce
- 6 tbsp. olive oil (possibly plus 4 tbsp. olive oil for frying)
- 125 ml whiskey
- ground pepper
Prepare shrimp as described in the tip. Marinate shrimp in a bowl with soy sauce, fish sauce, salt, halved peppers, pepper, olive oil and whiskey. Place in the refrigerator for 24 hours. Drain shrimp and place on grill in a well-oiled grill dish. Roast about 4 minutes on each side. Remove shrimp from the grill and serve.
To remove the dark intestine, butterfly the shrimp (cut deep into the center and remove the intestine with a toothpick).
Shrimp are very low in fat and consist mainly of muscle meat. To avoid drying them out on the grill, the shrimp should either be marinated or grilled with oil. We recommend grilling with indirect heat. So no fat or oil drips on the embers. Modern grills have an additional grill plate, which is ideal for preparation. Use a grill tray or aluminum tray to prevent the shrimp from being exposed to direct heat. The herbs and spices can be added to the aluminum tray.