Grilling Meats, Fish, and Seafood

Grilling shrimp: Start with a good marinade with a citrus base. Place shrimp on a hot grill, preferably on skewers for easy handling or in a grilling basket. Watch closely. If the shrimp cook too long they will become tough and flavorless. When the shrimp start to turn pink on the sides, turn and cook until there is no more gray. Remove immediately and serve.  Do not let cooked shrimp sit out for very long.

Grilling fish: When selecting fish, choose steaks over fillets. Fillets are more difficult to grill because they tend to fall apart when turning of removing from the grill. If you do choose to cook a fillet, try cooking it on a piece of aluminum foil. This will allow you better control of the fish and you can add marinades to it as it cooks without concern of flare-ups.

Grilling sausage:Cut them lengthwise through the middle, careful not to cut the back membrane. Open and grill skin side down first. This will cook the sausage faster and more evenly.