Updated on June 8, 1999
Start with about 1/3 pound of raw shrimp (prawns to some purists on the west coast). I like the 30-40 per pound size, so this gives 12 shrimp per person. Remove their shells but leave the tail attached. Devein them if necessary. Butterfly them if you want.
In a small mixing bowl prepare the spicy sauce. The following is enough for 20 to 40 shrimp.
1-1/2 tspn coarse salt 1 tspn powdered garlic (or 1 large clove crushed) 1/2 tspn cayenne pepper 1 tspn paprika 2 tspn lemon juice (fresh if you've got a fresh lemon) 2 Tbspn olive oil (enough to make a paste)
Mix the first five ingredients and then add the olive oil while stirring. When emough oil to create a runny paste has been added, stop.
Spear the shrimp on a skewer so they line up front to back. Smear the paste on both sides of the shrimp. Grill or broil the shrimp over a high heat 2 to 3 minutes on each side. Serve immediately or at room temperature with lemon wedges.
This recipe comes from "Fish, the Complete Guide to Buying and Cooking" by Mark Bittman.