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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From Sunset Magazine (July 2008) A secret to perfectly grilled shrimp: rub with salt and sugar before cooking to seal in their juiciness and sweetness. Allow 45-60 minutes for salt-curing. Ingredients:
1 1/2 tablespoons sugar |
1 tablespoon kosher salt |
1 1/2 teaspoons anise seeds, divided |
1 1/2 lbs jumbo shrimp, peeled, deveined, and with tails on (16 to 20 per lb.) |
1 tablespoon olive oil |
2 tablespoons ouzo (or other anise-flavored liqueur) |
1 1/2 teaspoons garlic, minced |
Directions:
1. In a bowl, mix sugar, salt, and 3/4 teaspoons anise seeds. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse both the shrimp and the bowl well and drain.
2. Meanwhile, soak 6 wooden skewers at least 30 minutes, or use metal skewers (no need to soak).
3. Return shrimp to bowl. Add remaining 3/4 teaspoons anise seeds, the olive oil, 2 tablespoons ouzo, and the garlic; mix to coat.
4. Thread shrimp onto skewers through each end so they look like the letter C, dividing them equally among skewers.
5. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
6. Lay shrimp on cooking grate and cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center (cut to test), 2 to 3 minutes total. Transfer to a platter. Drizzle more ouzo over shrimp to taste.
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