SOURCE: New York Times, Mark Bittman
YIELD: 4 Servings
TIME: 20 minutes
1 large garlic clove
1 tablespoon course salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1.5 - 2 pounds shrimp, peeled, rinsed and patted dry with paper towels
Step 1. Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
Step 2. Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a saide, turning once. Serve immediately or a room temperature, with lemon wedges.