2 pounds shrimp -- large or extra
-- large
- with shells on
2 cups kosher or table salt
1/2 cup olive or veg. oil
1/2 fresh jalapeno pepper or
- other hot pepper minced
3 cloves garlic -- minced
1 lemon-juice only
1 tray of ice cubes
3-1/2 quarts cold water
2 cups - water -- boiling
Instructions:
Light charcoal grill if you're using one. Pour 2 cups boiling water
in a large bowl and add salt, stir until salt is almost dissolved.
Add three 1/2 quarts cold water plus tray of ice cubes. Stir until
salt dissolves. Add shrimp and allow to stand 30 to 45 minutes, or
until fire is ready and good and hot. Drain and rinse thoroughly.
Meanwhile, combine olive oil, salt jalapeno pepper, garlic and lemon
juice in a small bowl. Place shrimp on skewers---you can use metal
ones or wooden ones soaked in water. (Some people use two skewers---1
near the thick, head ends of shrimp and 1 threaded through the tail
ends to keep them stable) Place shrimp on grill and use basting brush
to paint frequently with the lemon-garlic mixture. Cook about 4 to
5 minutes on each side, depending on size, or until shrimp are completely
pink. Serve with rice or new potatoes and grilled bell peppers or
corn on the cob.
