Ingredients

 
For the brine
    • 1 CUP HOT WATER
    • 1∕4 CUP KOSHER SALT
    • 2 TABLESPOONS SUGAR
    • 7 CUPS COLD WATER
    • 2 LEMONS
    • 4 GARLIC CLOVES, GRATED ON A MICROPLANE
    • 8 SPRIGS FRESH THYME, LIGHTLY CRUSHED
    • 4 SPRIGS FRESH ROSEMARY, LIGHTLY CRUSHED
    • 3 TO 4 CUPS ICE
    For the shrimp
    • 24 JUMBO (8 TO 12-COUNT) SHRIMP, SHELL-ON
    • 1 TEASPOON RED PEPPER FLAKES
    • 2 TABLESPOONS BOILING WATER
    • 1∕2 CUP EXTRA VIRGIN OLIVE OIL
    • JUICE OF 2 LEMONS
    • 1∕4 CUP MINCED CHIVES
    • 1∕3 CUP CANOLA OR VEGETABLE OIL
    • KOSHER SALT
    • FRESHLY GROUND COARSE BLACK PEPPER
    • COCKTAIL SAUCE WITH FRESH HORSERADISH, AND LEMON WEDGES, FOR SERVING
    For the brine
      • 1 CUP HOT WATER
      • 1∕4 CUP KOSHER SALT
      • 2 TABLESPOONS SUGAR
      • 7 CUPS COLD WATER
      • 2 LEMONS
      • 4 GARLIC CLOVES, GRATED ON A MICROPLANE
      • 8 SPRIGS FRESH THYME, LIGHTLY CRUSHED
      • 4 SPRIGS FRESH ROSEMARY, LIGHTLY CRUSHED
      • 3 TO 4 CUPS ICE
      For the shrimp
      • 24 JUMBO (8 TO 12-COUNT) SHRIMP, SHELL-ON
      • 1 TEASPOON RED PEPPER FLAKES
      • 2 TABLESPOONS BOILING WATER
      • 1∕2 CUP EXTRA VIRGIN OLIVE OIL
      • JUICE OF 2 LEMONS
      • 1∕4 CUP MINCED CHIVES
      • 1∕3 CUP CANOLA OR VEGETABLE OIL
      • KOSHER SALT
      • FRESHLY GROUND COARSE BLACK PEPPER
      • COCKTAIL SAUCE WITH FRESH HORSERADISH, AND LEMON WEDGES, FOR SERVING
       

      Time:

      • PREP TIME: 30 MINUTES
      • INACTIVE PREP TIME: 1 HOUR
      • COOK TIME: 8 MINUTES

       

      Serves: 8 - 10

      Apl Shrimp on the Grill

      shrimp_on_the_grill-large

      FOR THE BRINE
      Combine the hot water, salt, and sugar in a large bowl. Stir until the sugar and salt dissolve. Add the cold water. Cut the lemons in half, squeeze the juice into the bowl, and add the lemons as well. Stir in the garlic, thyme, rosemary, and ice.

      FOR THE SHRIMP
      Working quickly, use a paring knife to cut along the curve of the back of the shrimp. Keep the shells intact. Remove the vein inside the shrimp and rinse gently with cold water. Place the shrimp in the brine as you go. Refrigerate the shrimp in the brine for 1 hour.

      Brush the grill with oil and heat to medium. Combine the red pepper flakes and boiling water. Drain and discard the water. In a large bowl mix the olive oil, lemon juice, rehydrated red pepper flakes, and chives. Set aside.

      Remove the shrimp from the brine and dry with paper towels. Toss the shrimp in the canola oil. Place the shrimp on the grill and cover with the lid. Grill for 4 minutes. Turn the shrimp and cook another 4 minutes, until opaque. Remove from the grill and add to the olive oil mixture. Toss to coat and season with salt and pepper to taste. Serve with cocktail sauce and lemon wedges on the side.