Grilled Shrimp with Herb Vinaigrette

• 1/3 cup salt
• 1/3 cup sugar
• 4 cups water, at room temperature
• 1 pound extra-large shrimp (16 to 20 count), shell on, scored down the back and deveined
• 4 cloves garlic, minced
• Grated zest of 1 lime
• 1/2 teaspoon red pepper flakes
• 1/4 cup dry white wine
• Juice of 2 limes
• 1/4 cup olive oil
• 6 handfuls baby arugula
• Herb Vinaigrette (recipe follows)
• 4 cloves garlic, blanched or poached (see page 192)
• 1 cup packed fresh flat-leaf parsley
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1 teaspoon kosher salt
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons mirin (Japanese cooking wine)
• 3/4 cup olive oil
• 1 teaspoon honey, or as needed
• (makes about 2 cups)

1. To make the brine, dissolve the salt and sugar in the water.
2. Add the shrimp and let stand for 20 to 30 minutes.
3. Drain.
4. Prepare a medium-hot fire (450F) in a wood-fired grill.
5. Soak 6 wooden skewers in water for 30 minutes.
6. To make the marinade, whisk all the ingredients together in a large bowl.
7. Toss with the shrimp.
8. Cover and refrigerate for 30 minutes.
9. Thread 3 shrimp on each skewer, piercing each through both ends.
10. Let stand at room temperature for 15 minutes.
11. Grill for 1 to 2 minutes on each side, or until they just turn evenly pink.
12. Serve on a bed of baby arugula and drizzle with the vinaigrette.
13. Serve the remaining vinaigrette alongside for dipping.
14. Combine all the ingredients except the olive oil and honey in a food processor or blender.
15. With the machine running, gradually add the olive oil to create an emulsion.
16. Add honey to taste.
17. Taste and adjust the seasoning.

salt, sugar, water, shrimp, garlic, lime, red pepper, white wine, olive oil, arugula, vinaigrette, garlic, parsley, fresh basil, fresh mint, kosher salt, freshly squeezed lime juice, olive oil, honey

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-with-herb-vinaigrette-391744 (may not work)