Brush the Shrimp With a Little Mayonnaise Before Grilling
The layer of fat on and around the food is key if you want to keep it from getting stuck on the grill grates, especially if it’s something lean and tender like fish or shrimp. I think oil is the perfect solution to this problem . But I believe mayonnaise reigns supreme.
First, it is neat and tidy. The gel-like makeup Mayo means that you can put it exactly where you want, without the risk of an oil spray: you can easily cover the whole shrimp – from head to tail – a thin layer of resistant fat from sticking, which will retain the tenderness marine meat safe from hot grills. (If you are the kind of person who treats their grates so carefully that they hardly stick, congratulations !)
If you are worried about the mayonnaise taste spoiling your shrimp, stop it now. During the preparation process, the mayonnaise melts imperceptibly without leaving a noticeable aroma, but at the same time contributes to a pleasant coloration. (If you don’t alert your shrimp eating mates of what you’ve done, they wo n’t be able to detect the mayonnaise.)
Speaking of flavor: Mayo also gives your powdered seasonings, crushed herbs, and salt something to stick to . Simply dip a baking brush into a spoonful of mayonnaise, coat the crustaceans with a layer and sprinkle with whatever flavor you deem necessary. Grill as usual – just not quite “as usual”. It will be much easier. You see, your shrimp doesn’t stick.