Allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.

　　

Ingredients

Serves 5 as an appetizer

　　20 large shrimp

　　1 cup olive oil

　　juice of 3 lemons

　　1/4 cup soy sauce

　　1/4 cup finely chopped parsley

　　3 tablespoons of fresh or dried tarragon

　　

Step 1

With sharp scissors cut down the back of each shrimp shell and remove the black vein but do not remove the shell. Wash the shrimp thoroughly and place them in a large bowl. Over them pour olive oil, the lemon juice, soy sauce, parsley and tarragon. Let the shrimp stand in this mixture for 2 hours, tossing them around now and then so that they will be equally marinated.

　　

Step 2

When you are ready to cook them, arrange them in basket grills and cook over hot coals for 5 to 6 minutes, turning twice. They should be tender and moist with lightly charred shells. Have finger bowls and pass plenty of paper napkins.