Garlic, Chile & Lemon Grilled Shrimp

It's never too late in the year to make grilled shrimp! You'll marinate for two or three hours, so prepare in advance. I serve this with a simple spring mix and spinach salad with a homemade balsamic vinaigrette (recipe to follow) drizzled over the top. Other great ideas at the end.

What you'll need:
15 - 20 large raw shrimp, shelled and deveined (tail left on)
2 cloves garlic, peeled
2 red chiles or other pepper (I've used serrano peppers) seeded and chopped fine
1/2 tsp sweet authentic Hungarian Paprika
1/4 tsp lemon juice
1-inch piece of fresh gingerroot, peeled
4 - 6 tbsp olive oil
Sea salt and pepper

Pound the garlic, chiles, paprika, lemon juice and ginger together using a mortar and pestle, or if you're like me, I use a blender. Gradually add the oil until you get a thin paste. Season with salt and pepper.

Line a baking tray with wax paper and put the shrimp in the center. Pour the above paste onto the shrimp and work in with your hands to fully coat. Toss the tray into the refrigerator for about two to three hours to let all of that flavor get sucked in.

Fire up a hot grill - using an electric grill is ok. The key is to cook for 4-6 minutes (time based on the temp of your fire) , turning half way through or so. Do not overcook the shrimp. Depending on how hot your grill is, they may cook quicker. Shrimp turn pink and feel slightly firm to the touch when they're done.

Serve these bad boys immediately - we hate cold shrimp here at Caffeine. Serve with a flavored vinaigrette, sour cream or tomato salsa.. Or just by themselves.. They are so good, a touch of salt is all I need with a nice salad.