Makes eight appetizer servings
These shrimp, which can be served straight off the grill or
prepared ahead of time and served cold, are an addictive
appetizer. Accompanied by lightly dressed bitter greens, they
make an excellent first course.
1 tablespoon freshly ground pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon cayenne
Dash of Tabasco
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 cup fresh lemon juice
2 pounds medium-size shrimp in the shell
1. In a bowl, combine the black pepper, crushed red pepper,
cayenne, Tabasco, and salt; whisk in the olive oil and lemon
juice. Add the shrimp and toss to coat. Cover the bowl and
refrigerate for at least 3 hours and up to 24 hours.
2. Heat a charcoal grill or the broiler. Cook the shrimp in
their shells until pink, about 3 to 4 minutes on each side.
Serve in the shell or allow them to cool and shell them before