1 lb shrimp (size = 26-30 a pound).
1 Cup cilantro - lightly packed (optional)
1 Clove garlic - minced
1/3 Cup lime juice
½ tsp red chile flakes
Instructionsmake a marinade out of the cilantro, garlic, lime juice and chile flakes. De-vein, peel the shrimp and put them away in the fridge in the marinade for up to an hour before cooking. Bring the BGE to 400º and stablize. Oil a veggie or metal pizza pan made for outdoor grilling (one that can withstand high heat) and put it on the BGE grill. Use a pair of long-handled tongs and quickly put the shrimp on the veggie pan. The first time you try this you might want to do these in two bathches. They cook so quickly, the first batch will still be warm when you finish the second batch. After you've put 12 to 15 shrimp (half the load) on the barbee, close up the BGE for a minute or two (tops). Flip the shrimp, keeping an eye out for over-cooking. (they're done when they curl up and turn pink.) Give them another minute and they're probably done. Each one should be slightly charred at the edges, pink and curled. Use your eye and pull off the cooked ones first and give the slow pokes another second or two. Do the second batch. Serve with lemon wedges. NotesNumber of Servings: Time to Prepare: