Spicy Grilled or Broiled Shrimp

Keep the grill heat high and the cooking time short and you’ll get slightly charred, juicy shrimp every time. A squeeze of lemon finishes them nicely, but they’re also good as is, drizzled with Vinaigrette or served with a dipping sauce. Other protein you can use: similar-sized scallops (or larger, though they’ll take longer to cook); cut-up boneless chicken thighs; thinly sliced beef sirloin.

1 large clove garlic, peeled

1 tablespoon coarse salt

1/2 teaspoon cayenne

1 teaspoon paprika

2 tablespoons extra virgin olive oil

2 teaspoons freshly squeezed lemon juice

About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried

Lemon wedges for serving

• Heat a charcoal or gas grill or the broiler until hot and put the rack as close to the heat source as possible.
• On a cutting board, using a chef ’s knife, mince and mash the garlic with the salt until it forms a paste; transfer to a small bowl. Mix in the cayenne and paprika, then the olive oil and lemon juice. Smear the paste all over the shrimp. Grill or broil the shrimp, turning once, for 2 to 3 minutes per side. Serve immediately or at room temperature, with lemon wedges.

MAKES: 4 servings

TIME: 20 minutes