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Ingredients
1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 1/2 pounds uncooked large shrimp, unpeeled
1/4 cup olive oil
2 tablespoons dry white wine
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried crushed red pepper
Garlic Herb Sauce (see below)
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Instructions
Stir first 3 ingredients in medium bowl until sugar
dissolves. Add shrimp. Refrigerate at least 1 hour and
up to 3 hours. Drain and rinse shrimp.
Using shears, cut shrimp shells down center of back
all the way to tail section. Using sharp knife, cut
shrimp in their shells along the full length of the
back (do not cut all the way through). Remove vein and
pull off legs. Open shrimp.
Whisk olive oil, white wine, garlic, parsley, and crushed
red pepper in clean medium bowl. Add shrimp and stir;
let stand 30 minutes.
Prepare barbecue (medium-high heat). Place shrimp,
flesh side down, on grill. Grill shrimp until pink and
cooked through, about 2 minutes per side. Transfer to
platter and serve, passing Garlic Herb Sauce separately.
Garlic Herb Sauce
2 heads of garlic, top 1/4 inch of each cut off and
discarded
1 teaspoon plus 2/3 cup olive oil
1 cup coarsely chopped fresh parsley
4 anchovy fillets, rinsed
2 tablespoons drained caper
2 tablespoons coarsely chopped fresh basil
1 tablespoon grated lemon peel
Preheat oven to 375°F. Place heads of garlic in
small glass baking dish. Drizzle with 1 teaspoon oil.
Cover baking dish with foil. Roast until garlic is tender,
about 1 hour. Cool slightly. Squeeze garlic from skin
into small bowl. Mash with fork.
Place mashed garlic, parsley, anchovy fillets, capers,
basil and lemon peel in processor. With machine running,
slowly blend in 2/3 cup oil. Season sauce with salt
and pepper. (Can be made 1 day ahead. Chill. Use at
room temperature.)
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