Adriatic Grilled Shrimp

• 1 1/2 pounds jumbo shrimp (8 to 10 per pound), shelled and deveined, with tails left intact
• 2 tablespoons salt, plus more to taste
• 4 cups ice water
• 3 to 4 sun-dried tomatoes (not packed in oil), plumped 10 minutes in hot water and drained
• 3 large cloves garlic
• 3 tightly packed tablespoons fresh Italian parsley leaves
• 1/8 teaspoon hot red pepper flakes
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1 large lemon, cut into 8 wedges

1. In a bowl, combine the shrimp with the 2 tablespoons salt and the 4 cups ice water.
2. Refrigerate 20 minutes, but no more.
3. Meanwhile mince together the tomatoes, garlic, and parsley.
4. Transfer them to a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.
5. Drain, rinse, and pat the shrimp dry.
6. Toss them with the tomato mixture.
7. Keep cold.
8. Film a large skillet or griddle with the remaining 1 tablespoon olive oil and warm over medium heat.
9. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, until pink and just firm.
10. Pile all the seasonings over the shrimp after turning them.
11. Transfer the shrimp onto a serving platter along with the seasonings.
12. Serve hot or warm, with the lemon wedges.
13. Squeeze a little lemon over the shrimp just before eating.

jumbo shrimp, salt, water, tomatoes, garlic, fresh italian parsley, hot red pepper, extravirgin olive oil, freshly ground black pepper, lemon

Taken from www.foodnetwork.com/recipes/adriatic-grilled-shrimp-recipe.html (may not work)