Grilled Shrimp with Garlic Paste
Serves four
NOTE: Brining
dramatically improves the taste and texture of shrimp. To keep
shrimp moist, grill them with the shell on. Thread on skewers or
grill over mesh screen to keep them from falling onto the
coals.
1 cup plus 1 teaspoon kosher salt
2 pounds medium shrimp in the shell
2 large garlic cloves, peeled
1 teaspoon cayenne pepper
2 teaspoons paprika
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
Lemon wedges
INSTRUCTIONS:
1. Dissolve 1 cup salt in 1 quart warm water in large bowl. Add another quart of cold water along with shrimp, and let stand for 45 minutes. Drain and rinse thoroughly under cold running water.
2. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
3. Meanwhile, mince garlic with remaining 1 teaspoon salt to form smooth paste. Mix with cayenne and paprika in small bowl. Stir in oil and lemon juice. Toss shrimp with paste until evenly coated. Thread shrimp on skewers (see figures 36, 37, 38) if desired.
4. Grill shrimp over medium fire, turning once, until shells turn bright pink, 2 to 3 minutes per side. Serve hot or at room temperature with lemon wedges.
VARIATION:
Grilled Shrimp with Anchovy Butter
Omit garlic paste. Pour contents of 2-ounce can of flat anchovy fillets packed in olive oil into small saucepan. Turn heat to medium-low and cook, mashing anchovies with wooden spoon, until fillets fall apart and form smooth sauce, about 3 minutes. Add 4 tablespoons unsalted butter and 11/2 teaspoons lemon juice. Cook just until butter melts; keep sauce warm. Toss shrimp with 1 tablespoon olive oil, grill, and then toss with anchovy butter and serve with lemon wedges.