Whenever the two-pound bags of frozen shrimp are on sale (the bigger the shrimp, the better), we throw one in the freezer and the other in a brine before a quick trip under the broiler. If you’re not near live shrimp, choose bagged frozen ones because the fish counter’s fresh is often the same stuff already thawed. You’ll get perkier results thawing them in a salty bath, which puts a little ocean back in. This recipe is ripe for tinkering. Vary the rub and swap the butter for olive oil. If you skip the brine, use a dry rub with salt instead. Smoked sea salts and smoked paprika chic it up, but the bare-bones version is always a home run with kids. Pull a skewer through a warm corn or flour tortilla, and top with shredded cabbage, cilantro, onion, and a quick chili powder mayonnaise, à la fish tacos. Delicious.

　　

Ingredients

makes 6 servings

　　1/4 cup bottled smoke

　　1/4 cup kosher salt

　　2 pounds large shrimp (16 to 20 count), peeled and deveined

　　2 tablespoons Cheater No-Salt Dry Rub (page 47)

　　4 tablespoons (1/2 stick) butter, melted

　　

Step 1

COMBINE 1 quart of cold water, the bottled smoke, and salt in a large bowl. Stir to dissolve the salt.

　　

Step 2

ADD the shrimp to the bowl, cover, and chill for about 30 minutes. Drain, pat the shrimp dry, and discard the brine.

　　

Step 3

While brining the shrimp, Soak ten to twelve 8- or 10-inch bamboo skewers in water for at least 30 minutes.

　　

Step 4

HEAT the oven to 500°F.

　　

Step 5

TOSS the brined shrimp with the dry rub in a medium bowl until well coated. Thread 4 or 5 shrimp per skewer so that the shrimp are not touching each other. Lay the skewers on a baking sheet. Brush the shrimp with the melted butter.

　　

Step 6

BAKE for about 5 minutes, or until the shrimp are pink and opaque throughout.

　　Cheater BBQ