Spicy Shrimp

Name: Spicy Shrimp
Yield: makes 4 servings
Ingredients: 1 large garlic clove; 1 tablespoon coarse salt; 1/2 teaspoon cayenne; 1 teaspoon paprika; 2 tablespoons olive oil; 2 teaspoons fresh lemon juice; 1 1/2 to 2 pounds shrimp in the 15-to-18-per-pound range (or smaller, if skewered), peeled and, if you like, deveined; Lemon wedges

December 20, 2011

Despite its name, this dish isn’t fiery hot, but the addition of a fair amount of paprika gives the shrimp a bright red color that makes people think they’re eating spicy food. The real key here is fresh paprika, not that tin you inherited from your mother. After you buy it, taste it; if it is hot, use half a teaspoon. You can let the shrimp sit in the spice paste for hours. (In fact, I like to dump both shrimp and paste into a covered plastic container, shake them together to coat the shrimp, then carry the container to a party and grill the shrimp there.) But you can also mix the two together right before cooking.

Recipe notes

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