Hi temp shrimp -- then toss with garlic and oil

Prof Dan

Stumbled on this by accident -- I made too much sauteed garlic and oil sauce for my pasta, so I mixed it with the already-grilled shrimp in a bowl just before serving. Seriously eggcellent.[p]The high temp shrimp is very easy -- just thaw and peel a bunch of frozen shrimp, mix it up with some season salt and lemon, and throw it onto a very hot Egg on one of those grill-topper things with the small holes. [I use some wood chunks, too; don't know if it makes a difference during a short cook.] Stir it around for a few minutes till it's pink, and they are done.[p]Then mix in your sauteed chopped garlic and oil. For two pounds of shrimp, I used about six cloves of garlic and two tablespoons of oil, sauteed on a low flame for ten minutes or so. That's a lot of garlic, but as long as my wife eats it, too, nobody gets hurt.[p]