Charcoal-Grilled Shrimp
Serves 4 to 6

We recommend that you brine the shrimp before grilling. This makes them especially plump and juicy. To keep the shrimp from dropping through the grill rack onto the hot coals, thread them onto skewers. This recipe (and the one that follows) are rather plain but still delicious. 

1 cup kosher salt or 1/2 cup table salt
1/2 cup sugar
2 pounds large shrimp (21 to 25 per pound)
2 tablespoons extra-virgin olive oil
Lemon wedges

1. Pour 2 quarts very cold water into large bowl. Add salt and sugar and stir until dissolved. Add shrimp and let stand in refrigerator for 30 minutes. Drain shrimp. Open shells with manicure scissors (see illustration 1 ) and devein if desired (see illustration 2 ). Toss shrimp and oil in medium bowl to coat.

2. Meanwhile, light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and allow to burn until charcoal is covered with layer of fine gray ash. Spread coals evenly over grill bottom for medium-hot fire. ; Set cooking rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Scrape rack clean with wire brush.

3. Thread shrimp on skewers . Grill shrimp, uncovered, turning skewers once, until shells are barely charred and bright pink, 4 to 6 minutes. Serve hot or at room temperature with lemon wedges. 

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Gas Grill Shrimp
Serves 4 to 6

There’s only one difference between grilling shrimp over charcoal and gas—in the latter, the lid is kept down to concentrate the heat.

1 cup kosher salt or 1/2 cup table salt
1/2 cup sugar
2 pounds large shrimp (21 to 25 per pound)
2 tablespoons extra-virgin olive oil
Lemon wedges

1. Pour 2 quarts very cold water into large bowl. Add salt and sugar and stir until dissolved. Add shrimp and let stand for 30 minutes. Drain shrimp. Open shells with manicure scissors (see illustration 1 ) and devein if desired (see illustration 2 ). Toss shrimp and oil in medium bowl to coat.

2. Preheat grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Scrape cooking rack clean with wire brush. Leave burners on high.
3. Thread shrimp on skewers. Grill shrimp, covered, turning skewers once, until shells are barely charred and bright pink, 5 to 6 minutes. Serve hot or at room temperature with lemon wedges. 

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Grilled Shrimp with Spicy Garlic Paste
The garlic paste adheres perfectly and will coat your fingers as you peel and eat the grilled shrimp.

Mince 1 large garlic clove with 1 teaspoon salt to form smooth paste . Combine garlic paste with 1/2 teaspoon cayenne pepper, 1 teaspoon sweet paprika, 2 tablespoons extra-virgin olive oil, and 2 teaspoons lemon juice in medium bowl. Follow recipe for 
Charcoal-Grilled or Gas-Grilled Shrimp, tossing brined and drained shrimp with garlic mixture instead of oil to coat well. Thread shrimp on skewers and grill as directed.