You can keep your utensils in the drawer because this dish is meant to be eaten strictly with fingers and opposable thumbs. So you'll have to buy shell-on shrimp, because as you peel them after grilling, you're going to spread that incredible garlic paste all over the shrimp. And all over your fingers....which will in turn spread it to the next shrimp you pick up. Yum. But, you're going to need a bucket of WET ONES hand wipes when this is over.
INGREDIENTS
2 pounds large unpeeled shrimp (21 to 25 per pound)
3 cloves garlic, minced or pressed
1 tablespoon Kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Lemon wedges for serving
DIRECTIONS
- Mash garlic with salt to form smooth paste. Combine garlic paste with cayenne, paprika, olive oil, and lemon juice in small bowl. Toss shrimp with paste until evenly coated. Thread shrimp onto skewers.
- Prepare your grill for direct cooking over high heat.
- Grill shrimp, uncovered for 1 to 2 minutes, until shells are lightly charred and bright pink. Then flip skewers and cook for an additional 1 to 2 minutes. Serve hot with lemon wedges.
Wine Pairing: An oaky Chardonnay
