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Grilled Shrimp w/Spicy Garlic Paste




Source of Recipe


by Julie/meowlady2, from Cooks Illustrated/Mark Bittman


Recipe Introduction


To keep the shrimp from dropping through the grill rack onto the hot coals, thread them onto skewers (instructions below) or use a perforated grill pan.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8160.1

List of Ingredients




2 pounds large shrimp, brined (instructions below) & deveined if desired
1 large clove garlic
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons juice from 1 lemon
Lemon wedges

Recipe



1. Mince garlic with salt; mix it with cayenne and paprika in small bowl. Add olive oil and lemon juice to form thin paste. Toss shrimp with paste until evenly coated. (Can be covered and refrigerated up to 1 hour.) Thread shrimp onto skewer, if desired.

2. Heat grill or broiler. Grill or broil shrimp, turning once, until shells turn bright pink, 2 to 3 minutes per side. Serve hot or at room temperature with lemon wedges.

BRINING SHRIMP:
2 cups kosher salt*
2 pounds shrimp

Add salt to 3-1/2 quarts cold water; stir until salt completely dissolves. Add shrimp and let stand for 45 minutes. Drain and rinse thoroughly under cold running water.

*Note: If you use regular table salt, which has smaller granules, use much less. However kosher salt dissolves faster and easier than table salt.

PREPARING SHRIMP FOR THE GRILL:
Shrimp may be deveined (if you wish) and threaded onto single skewers, or they may be butterflied and threaded onto two skewers.

1. If you choose to devein shrimp, manicure scissors cut them open quickly and easily.

2. Shrimp may be threaded by passing the skewer through the body near the tail, folding the shrimp over, and passing the skewer through the body again near the head.

3. To butterfly, use a sharp paring knife to slice through the back and cut about two-thirds of the way through the shrimp.

4. Push one skewer through both sides of the butterflied shrimp near the head.

5. Push a second skewer through the shrimp near the tail.