Salt-Cured Ouzo Shrimp

• 1 1/2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons anise seeds, divided
• 1 1/2 pounds jumbo shrimp (16 to 20 per lb.), peeled, deveined, and with tails on
• 1 tablespoon olive oil
• About 2 tbsp. ouzo or other anise-flavored liqueur
• 1 1/2 teaspoons minced garlic

1. In a bowl, mix sugar, salt, and 3/4 tsp. anise seeds. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse both the shrimp and the bowl well and drain.
2. Meanwhile, soak 6 wooden skewers at least 30 minutes, or use metal skewers (no need to soak).
3. Return shrimp to bowl. Add remaining 3/4 tsp. anise seeds, the olive oil, 2 tbsp. ouzo, and the garlic; mix to coat. Thread shrimp onto skewers through each end so they look like the letter C, dividing them equally among skewers.
4. Prepare a charcoal or gas grill for high heat (450u0b0 to 550u0b0; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
5. Lay shrimp on cooking grate and cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center (cut to test), 2 to 3 minutes total. Transfer to a platter. Drizzle more ouzo over shrimp if you like.
6. Note: Nutritional analysis is per serving.

sugar, kosher salt, anise seeds, jumbo shrimp, olive oil, ouzo, garlic

Taken from www.myrecipes.com/recipe/salt-cured-ouzo-shrimp (may not work)