This recipe, even at full strength, is only mid-range on the spiciness scale. If you don’t like spicy things or have little ones that don’t like a bit of heat – just back off the cayenne a bit. The other ingredients will stand alone and the shrimp will still be fabulous.  Also – you could easily roast these shrimp in the oven at 400 for about 10 minutes, (if the weather takes a turn on us).

 

serves 2-3 for dinner

1 pound wild Mexican white prawns

3 cloves garlic, minced

½ tsp coarse sea salt (or just a generous pinch if you’re using regular table salt)

¼ tsp cayenne

½ tsp paprika

1 T lemon juice

 

First we’re going to mix up the shrimp and *then* get the grill going so that the shrimp have time to soak up some of that excellent flavor. In a big bowl, combine the garlic, salt, cayenne, paprika and lemon juice to form a sort of loose paste. Toss the shrimp in, and then fold for a minute or two to combine and fully coat your shrimp with the flavorings. Set aside for a good 15 to 20 minutes to marinate. Preheat your grill or get the coals going to about medium heat. You can lightly oil the grill grate by tipping a bit of olive oil onto a paper towel and then wiping it down, (or by using a bit of nonstick spray), but if you have a clean grill you should be just fine. With a pair of tongs, strategically place your shrimp on the grill so that they don’t want to fall into the fire. Our shrimp are big enough that there’s not a lot of danger of this, but you can also just throw them on a skewer if you’re worried. Either way, grill the shrimp for 4-5 minutes on each side or until they’ve lost that translucent quality in the center and ring the dinner bell! Serve with grilled romaine and a lovely chilled white wine to put out the fire. Enjoy!