The Dish | Grilled Shrimp with Summer Heat

I love this easy grilled shrimp recipe for a BBQ appetizer or a main, served with a salad. It packs some spice, but it can be moderated with how much cayenne you include. The key here is to get the grill as HOT as possible for the searing. I often make a double recipe, as they tend to fly off the platter.

INGREDIENTS:
  • 2 pounds of shrimp, deveined, cleaned, tails attached, medium-sized (15 to 18 per pound). You can skewer if using smaller ones.
  • Marinade paste
    • 3 cloves of garlic
    • 1 tablespoon coarse salt
    • ½ teaspoon cayenne
    • 1 teaspoon paprika
    • 3 tablespoons olive oil
    • 3 teaspoons freshly squeezed lemon juice
  • Garnish
    • Lemon wedges
    • Cilantro bunch, chopped
DIRECTIONS:
  • Mince or grate garlic; mix with salt, cayenne, and paprika, then slowly add olive oil and lemon juice while mixing.
  • Place the marinade past and the shrimp into a plastic bag and thoroughly mix. Let the marinade rest in the refrigerator for at least 30 mins (but no longer than 4 hours).  
  • Start your charcoal or gas grill. Get your box as hot as possible and place your cooking rack close to the heat source.
  • Once your grill and cooking surface is hot (target about 500 degrees F), grill the shrimp for 90 seconds on one side and then turn, for an additional 90 sec. 
  • Remove from the grill and serve immediately with lemon wedges and sprinkled with cilantro and some additional salt.

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