Grilled Shrimp with Spicy Garlic Paste

The garlic paste adheres perfectly and will coat your fingers as you peel and eat the grilled shrimp.

1 large garlic clove
1 teaspoon salt
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice

Mash garlic clove with salt to form smooth paste.
Combine garlic paste with sweet paprika, cayenne pepper, extra-virgin olive oil, and lemon juice in medium bowl.

Follow recipe for Charcoal-Grilled Shrimp, tossing brined and drained shrimp with garlic mixture instead of oil to coat well. Thread shrimp on skewers and grill as directed.

Charcoal-Grilled Shrimp
Serves 4 to 6

We recommend that you 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. This recipe (and the one that follows) are rather plain but still delicious.

1 cup kosher salt or 1/2 cup table salt
1/2 cup sugar
2 pounds large shrimp (21 to 25 per pound)
2 tablespoons extra-virgin olive oil
Lemon wedges

Pour 2 quarts very cold water into large bowl. Add salt and sugar and stir until dissolved. Add shrimp and let stand in refrigerator for 30 minutes. Drain shrimp. Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.)

Toss shrimp and oil in medium bowl to coat.

Meanwhile, light large chimney starter filled with hardwood charcoal (about 2 1/2 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. Scrape rack clean with wire brush.

Thread shrimp on skewers. Grill shrimp, uncovered, turning skewers once, until shells are barely charred and bright pink, 4 to 6 minutes. Serve hot or at room temperature with lemon wedges.

Source of recipe: Cook's Illustrated