Spicy Grilled Shrimp Provencal

• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1-1/2 teaspoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1-1/2 cups dry red wine such as Merlot, room temperature
• 3 pounds jumbo shrimp, peeled and deveined, peels reserved
• Provencal Sauce:
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup shrimp broth (see recipe)
• Salt and freshly ground pepper to taste
• 1 large clove garlic, minced
• Pinch of dried rosemary
• 2 large or 3 medium canned plum or Italian tomatoes, seeded and finely diced
• 1-1/2 sticks unsalted butter, room temperature
• 3 tablespoons minced parsley

1. In a large zip-lock bag set in a large bowl, combine cayenne and black pepper, salt, crushed red pepper, thyme, rosemary, oregano, garlic, Worcestershire sauce, and beer. Stir well, add peeled deveined shrimp, close bag and refrigerate overnight.
2. Place shrimp peel in a saucepan, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Pour mixture broth through a wire strainer into a bowl. Cool to room temperature, cover tightly and regrigerate overnight.
3. Provencal Sauce:
4. Combine lemon zest, juice, and shrimp broth in a saucepan and bring to a boil. Season with salt and pepper to taste and simmer gently 2 to 5 minutes or until reduced to 3 tablespoons and syrupy. Stir in garlic and rosemary.
5. Place a sieve over a saucepan, add tomato gently tossing it with salt and pepper. Let juices drain into saucepan for 10 minutes. Remove sieve and bring liquid to a boil. Reduce broth until syrupy for 2 to 3 minutes. Whisking constantly, whisk butter into sauce one piece at a time, adding another piece only when previous one is almost melted. Remove from heat and whisk in parsley. Fold in tomato and adjust seasoning as needed.
6. Heat a charcoal grill to medium-high heat. Generously spray a flat mesh grill with cooking spray and place on the regular grill. Heat until very hot. Arrange shrimp on mesh grill and cook 2 to 3 minutes. Turn and cook 2 to 3 minutes.
7. To serve, arrange shrimp in one layer on a large platter. Spoon Provencal sauce over and serve.

cayenne pepper, freshlyground black pepper, kosher salt, red pepper, thyme, rosemary, oregano, garlic, worcestershire sauce, red wine, jumbo shrimp, lemon, lemon juice, shrimp broth, salt, clove garlic, rosemary, italian tomatoes, butter, parsley

Taken from www.epicurious.com/recipes/member/views/spicy-grilled-shrimp-provencal-1204467 (may not work)