Mark Bittman's Spicy Grilled Shrimp

From Fish, The Complete Guide to Buying and Cooking, by Mark Bittman

Makes 4 servings
Time: 20 minutes

Be forewarned: This is the kind of dish that makes people eat more than they should. Make extra; I always do.

• 2 pounds large shrimp
• 1 large clove garlic
• 1 tablespoon coarse salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• Lemon wedges

Peel the shrimp (you can butterfly them if you like; just cut along the line of the vein, a little deeper than usual). Mince the garlic with the salt; mix it with the cayenne and paprika, then make it into a paste with the olive oil and lemon juice. Smear the paste all over the shrimp. Start a charcoal or gas grill or preheat the broiler; the fire can be as hot as you like. Grill or broil the shrimp, 2 to 3 minutes per side. Serve immediately or at room temperature, with lemon wedges.

Alternative fish for this recipe: Crayfish.

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