Ingredients
1 Lb. raw shrimp (20-25 count),peeled leaving tail and first segment of shell, and deveined
2 tsp. kosher salt
Juice of 1 fresh lemon
1/3 Cup extra virgin olive oil
1 Tbs. hot pepper oil (China Bowl,preferred)
6 Cloves garlic,thinly sliced
1 tsp. fresh minced cilantro
1 Tbs. minced fresh flat-leaf parsley
Special equipment: wooden skewers
Preparation
1.Place shrimp in large heat resistant bowl, sprinkle with salt and lemon juice. 2.Place olive oil,hot pepper oil, and garlic in a small saucepan. Heat, over low-moderate setting for 5 minutes. Remove from heat and set aside for 10 minutes. 3.Add parsley and cilantro,pour over shrimp,cover bowl with plastic wrap and chill for 1 hour, tossing every 20 minutes. 4.Soak skewers in warm water for 30 minutes then place shrimp on skewers with tails curved around bodies,(4-5 per skewer). 5.Grill, over medium flame, 2-3 minutes on each side, until shrimp are orange and tail shells are slightly charred. Serve as explained in introduction.
