Master Instructions1. Light grill. Mince garlic with salt into smooth paste. Mix garlic and salt with cayenne and paprika in small bowl. Add oil and lemon juice to form thin paste. Toss shrimp with paste until evenly coated. (Can be covered and refrigerated for up to 1 hour). Thread shrimp onto skewers (see figure 3).
2. Grill shrimp over medium-hot fire, turning once (see figure 4), until shells are bright pink, 2 to 3 minutes per side. Serve hot or at room temperature with lemon wedges.
VARIATIONS:
Broiled Shrimp.
Follow Master Recipe, adjusting oven rack to top position. Place skewered shrimp in jelly roll or other shallow pan and broil, turning once, until shells are bright pink, 2 to 3 minutes per side.
Grilled or Broiled Shrimp with Asian Flavors
Unlike the garlic paste (which adheres beautifully to the shrimp as they cook), this seasoning mixture is fairly liquid and falls off. We found that letting the shrimp sit in this mixture for at least half an hour (but no more than an hour) flavors them nicely.
Follow Master Recipe, omitting all ingredients except brined shrimp. Combine 11/2 tablespoons soy sauce, 2 teaspoons rice wine vinegar, 3/4 teaspoon Asian sesame oil, 11/2 teaspoons sugar, 1/2 teaspoon grated fresh gingerroot, 1 large minced garlic clove, and 2 minced scallions in medium bowl. Toss shrimp with mixture and let marinate 30 to 60 minutes. Skewer and grill, or broil as directed.