This is a dish you can make with little preparation or cooking time. Anyone can be a successful shrimp griller. The key things to remember are: (1) brine the shrimp to assure moistness; (2) grill them with the shells on; (3) don’t overcook them. The brightly flavored vinaigrette can be served with any other grilled fish or even chicken.

　　

Ingredients

serves 6 as a main course

　　

Brine

1/3 cup salt

　　1/3 cup sugar

　　4 cups water, at room temperature

　　1 pound extra-large shrimp (16 to 20 count), shell on, scored down the back and deveined

　　

Marinade

4 cloves garlic, minced

　　Grated zest of 1 lime

　　1/2 teaspoon red pepper flakes

　　1/4 cup dry white wine

　　Juice of 2 limes

　　1/4 cup olive oil

　　6 handfuls baby arugula

　　Herb Vinaigrette (recipe follows)

　　

Herb Vinaigrette

4 cloves garlic, blanched or poached (see page 192)

　　1 cup packed fresh flat-leaf parsley

　　1/4 cup fresh basil leaves

　　1/4 cup fresh mint leaves

　　1 teaspoon kosher salt

　　1/4 cup freshly squeezed lime juice

　　2 tablespoons mirin (Japanese cooking wine)

　　3/4 cup olive oil

　　1 teaspoon honey, or as needed

　　(makes about 2 cups)

　　

Step 1

To make the brine, dissolve the salt and sugar in the water. Add the shrimp and let stand for 20 to 30 minutes. Drain.

　　

Step 2

Prepare a medium-hot fire (450°F) in a wood-fired grill. Soak 6 wooden skewers in water for 30 minutes.

　　

Step 3

To make the marinade, whisk all the ingredients together in a large bowl. Toss with the shrimp. Cover and refrigerate for 30 minutes.

　　

Step 4

Thread 3 shrimp on each skewer, piercing each through both ends. Let stand at room temperature for 15 minutes.

　　

Step 5

Grill for 1 to 2 minutes on each side, or until they just turn evenly pink. Serve on a bed of baby arugula and drizzle with the vinaigrette. Serve the remaining vinaigrette alongside for dipping.

　　

Herb Vinaigrette

Step 6

Combine all the ingredients except the olive oil and honey in a food processor or blender. With the machine running, gradually add the olive oil to create an emulsion. Add honey to taste. Taste and adjust the seasoning.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.