Buzz
A layer of fat surrounding your food is essential if you want to prevent it from sticking to grill grates, especially with lean and delicate ingredients like fish or shrimp. Oil works well, but mayo is the true champion.
For one, mayo is clean and precise. Its gel-like texture lets you apply it exactly where needed, avoiding the mess of oily splashes. You can easily coat your shrimp from head to tail with a thin layer of fat, protecting the tender seafood from those hot, clingy grates. (And if you take such good care of your grill that it’s practically non-stick, congrates!)
Worried the mayo will overpower your shrimp? Don’t be. During cooking, the mayo melts away, leaving no trace of its flavor but helping the shrimp develop a nice color. (Unless you spill the secret to your fellow diners, they won’t even notice.)
On the topic of flavor: Mayo helps your seasonings, herbs, and salt adhere better. Simply dip a pastry brush into some mayonnaise, lightly coat your shrimp, and then sprinkle on any seasonings you like. Grill as usual—but with a twist. Your shrimp won’t stick, making the process much smoother.
