Soy-Dipped Shrimp

• 1 tablespoon medium-hot paprika
• 2 tablespoons peanut oil
• Salt and freshly ground black pepper
• 1 1/2 pounds shrimp, peeled and, if you like, deveined
• 1/2 cup good-quality soy sauce
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne, or to taste

1. Preheat a grill to moderately hot.
2. Mix the paprika, peanut oil, and salt and pepper to taste and rub all over the shrimp.
3. Grill the shrimp, turning once, until done, about 5 minutes.
4. Meanwhile, mix the soy sauce with the garlic, ginger, lemon juice, and cayenne; taste and adjust the seasoning.
5. Serve the shrimp hot, with the soy mixture as a dipping sauce.
6. Almost all shrimp are frozen before sale.
7. So unless youre in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
8. There are no universal standards for shrimp size; large and medium dont mean much.
9. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do.
10. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound.
11. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
12. On deveining: I dont.
13. You can, if you like, but its a thankless task, and there isnt one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

mediumhot paprika, peanut oil, salt, shrimp, soy sauce, garlic, ginger, lemon juice, cayenne

Taken from www.epicurious.com/recipes/food/views/soy-dipped-shrimp-386611 (may not work)