Spicy Grilled Shrimp

I started with a recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae. They have you using shrimp in the shells, but I think that is too much work so I get tail on shrimp that are de-veined. You can easily double the amount of shrimp without doubling the marinade and you can adjust the spiciness by adding more or less cayenne, or by using other spices for heat. A grill basket is a perfect way to grill shrimp. Note: don't marinade shrimp in citrus juices longer that 20 minutes because the acid with precook them.


Marinade:
1 stick unsalted butter
2 cloves garlic, made into paste
the juice of 1 lemon
2 teaspoons finely chopped fresh thyme
1 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 teaspoon turmeric
2 pounds large shrimp, tail on, de-veined

1. In a small pan over medium heat, melt the butter. Add the garlic* and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
2. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 minutes.
3. Remove the shrimp from the bag and discard the marinade. Grill over direct high heat (450F to 550°F), with the lid closed as much as possible, until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm or at room temperature with rice, if desired.

Makes 6 servings

* I like to make a garlic paste by mincing garlic first, then adding the dish's salt and alternately mashing the mixture with the side of the blade and mincing. The salt mashes the garlic both mechanically (think sandpaper) and chemically (think...frog in a vat of acid?).