Grilled Red Pepper Shrimp

• 3 pounds large shrimp
• 4 tablespoons coarse salt
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Juice of 1/2 a lemon
• 2 tablespoons minced lemon peel
• 1 teaspoon dried red pepper flakes (or to taste)
• 2 tablespoons fresh oregano leaves, chopped
• Coarse sea salt and freshly ground pepper to taste
• Lemon wedges
• Basil leaves to garnish

1. Peel and devein the shrimp, leaving the tails on.
2. Put them in a large bowl of ice water with the salt.
3. Refrigerate for one hour.
4. Drain and pat dry.
5. In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano.
6. Season to taste with salt and pepper.
7. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature.
8. Preheat grill.
9. Grill the shrimp for two to three minutes on each side.
10. Be careful not to overcook them.
11. Put them on a serving platter.
12. Cover with plastic wrap and chill until ready to serve.
13. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.

shrimp, coarse salt, extravirgin olive oil, garlic, lemon peel, red pepper, oregano, salt, lemon wedges, basil

Taken from cooking.nytimes.com/recipes/5501 (may not work)