Spicy Grilled Shrimp

• 1 large clove garlic
• 1 tablespoon coarse salt
• 1/2 teaspoon cayenne
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 teaspoons fresh-squeezed lemon juice
• 1 1/2 to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
• Lemon wedges

1. Start a charcoal or gas grill, or heat the broiler.
2. Make the fire as hot as it will get, and put the rack close to the heat source.
3. Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice.
4. Smear paste on shrimp.
5. Grill or broil shrimp, 2 to 3 minutes a side, turning once.
6. Serve immediately or at room temperature, with lemon wedges.

clove garlic, coarse salt, cayenne, paprika, olive oil, freshsqueezed lemon juice, shrimp, lemon wedges

Taken from cooking.nytimes.com/recipes/9168 (may not work)