Spicy Shrimp
- 1 large garlic clove
- 1 tablespoon coarse salt
- 1/2 teaspoon cayenne
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1 1/2 to 2 pounds shrimp in the 15-to-18-per-pound range (or smaller, if skewered), peeled and, if you like, deveined
- Lemon wedges
- Start a grill or preheat the broiler or oven.
- Make the fire as hot as it will get and put the rack close to the heat source.
- Mince the garlic with the salt; mix with the cayenne and paprika, then make into a paste with olive oil and lemon juice.
- Smear the paste on the shrimp.
- Grill, broil, or roast the shrimp, 2 to 3 minutes per side, turning them once.
- Serve immediately or at room temperature, with lemon wedges.
- You can take this dish in a completely different direction by substituting curry powder for the paprika, peanut oil for the olive oil, and lime juice for the lemon juice.
- Almost all shrimp are frozen before sale.
- 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.
- There are no universal standards for shrimp size; large and medium dont mean much.
- Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do.
- Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound.
- 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).
- On deveining: I dont.
- 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.
garlic, coarse salt, cayenne, paprika, olive oil, lemon juice, shrimp, lemon wedges
Taken from www.epicurious.com/recipes/food/views/spicy-shrimp-386603 (may not work)