NEW ORLEANS-STYLE GRILLED SHRIMP

NEW ORLEANS-STYLE GRILLED SHRIMP image

Number Of Ingredients 14

Spice Mixture and Garlic Butter
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
pinch cayenne pepper
1/2 teaspoon table salt
4 tablespoons unsalted butter
2 medium cloves garlic , minced
Grilled Shrimp
1 cup kosher salt or 1/2 cup table salt
1/2 cup sugar
2 pounds large shrimp (21 to 25 per pound)
1 1/2 tablespoons vegetable oil
lemon wedges

Steps:

1. Mix thyme, oregano, paprika, cayenne, and salt together in small bowl. 2. Melt butter in small saucepan over medium heat. When butter begins to sizzle, add garlic and cook for 30 seconds. Remove pan from heat, cover, and keep warm. 3. 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 and devein if desired (see illustrations below). Toss shrimp with vegetable oil and spice mixture. 4. 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. Alternatively, preheat gas grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Scrape rack clean with wire brush. 5. Thread shrimp on skewers as illustrated below. Grill shrimp, uncovered for charcoal and covered for gas, turning skewers once, until shells are barely charred and bright pink, 4 to 6 minutes. When the shrimp are done arrange skewers on platter. Drizzle with butter mixture and serve with lemon wedges.