Adam at Men In Aprons invited me to participate in the Carnival of the Grill. Let's get it right out front now: I am no maestro of the grill: If the results of my efforts are edible and the local Fire Department didn't have to make an appearance, I consider it a success.
Even I, however, can grill shrimp. The secret is the sauce - adapted from Fish by Mark Bittman - that gives them this wonderful smokey flavor. I like shrimp prepared this way even better than scampi, which is saying a lot. I have only two suggestions:
1. Go easy on the cayenne.
2. Make plenty. They will go fast.
2 lbs Jumbo Shrimp, peeled and deveined
1 Garlic clove, minced
1 tablespoon Chardonnay Smoked Fleur De Sel
1 small pinch cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
Mix the garlic, salt, cayenne, paprika, olive oil, and lemon juice into a paste. Brush the paste onto both sides of the shrimp and place in a grilling basket or on skewers. Grill the shrimp until they turn from translucent to white, 3-4 minutes. Serve immediately.