Char-Broiled Shrimp

Great grilled shrimp is mostly about restraint. With just six ingredients, the lemon-and-garlic marinade does all the talking, so there is nowhere to hide. Good olive oil, fresh garlic, chopped parsley, a squeeze of lemon and salt are all it takes.

Time does the rest. The shrimp marinate at least eight hours, long enough for the lemon and garlic to soak in without the acid starting to cook the flesh.

Soak the wooden skewers in water first so they do not catch fire over the coals. Thread the shrimp on, then grill over hot coals while basting with the reserved marinade for extra flavor and a glossy finish.

The one thing to nail is timing. Shrimp go from tender to rubbery in seconds, so pull them the moment they turn opaque and pink with a few char marks.

Chef Tips

• Soak wooden skewers for at least 30 minutes, or use metal ones, so they do not burn on the grill.
• Do not marinate much past the time given. The lemon’s acid will eventually turn the shrimp mushy.
• Grill hot and fast. Shrimp need only a couple of minutes per side, and overcooking is the most common mistake.
• Thread each shrimp through both the tail and head end so they sit flat and cook evenly.

Variations

• Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for heat.
• Swap the parsley for cilantro and add lime for a Mexican-style twist.
• Finish with a sprinkle of smoked paprika for deeper char flavor.