Brine the shrimp before grilling. This makes them especially plump and juicy. To keep the shrimp from dropping through the grill rack onto the hot coals, thread them onto skewers. There’s only one difference between grilling shrimp over charcoal and gas—in the latter, the lid is kept down to concentrate the heat. The garlic paste adheres perfectly and will coat your fingers as you peel and eat the shrimp.
INGREDIENTS
- 1 cup kosher salt or 1/2 cup table salt
- 1/2 cup sugar
- 2 pounds large unpeeled shrimp (21 to 25 per pound)
- 1 large clove garlic
- 1 teaspoon table salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice (from 1 lemon)
- lemon wedges
Directions
- Pour 2 quarts very cold water in large bowl. Add salt and sugar and stir until almost dissolved. Add shrimp and let stand for 30 minutes. Drain shrimp. Open shells with manicure scissors and de-vein if desired (as illustrated below).
- Mince garlic with salt to form smooth paste. Combine garlic paste with cayenne, paprika, olive oil, and lemon juice in small bowl. Toss shrimp with paste until evenly coated. (Can be covered and refrigerated up to 1 hour). Thread shrimp onto skewer, (see illustration below).
- Meanwhile, light large chimney starter filled with hardwood charcoal (about 2½ pounds) and allow to burn until charcoal is covered with layer of fine gray ash. Spread coals evenly over grill bottom for medium-hot fire. Set cooking rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Alternatively, preheat gas grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Scrape rack clean with wire brush.
- Grill shrimp, uncovered for charcoal, covered for gas, turning skewers once, until shells are barely charred and bright pink, 4 to 6 minutes.
Serve hot or at room temperature with lemon wedges.