Preparation:
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 |
