Spicy grilled shrimp

AZRP

Ingredients

• 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butterflied

• 2 Clove Garlic, minced

• 1 Tbs Kosher salt

• 1 tsp Paprika

• &#189 tsp Cayene pepper

• 2 tsp Lemon juice

• 2  Tbs Olive oil

Instructions

These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves(minced) and mash them into a paste with the side of your knife or a mortar and pestal(easier). Add to that paste 1 tsp paprika, &#189 tsp cayene pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy. -RP

Notes

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Time to Prepare: