Lemon-Garlic Shrimp Skewers

Ingredients: (Serves 4)

2 tablespoons kosher salt

2 tablespoons sugar

1 1/2 lbs jumbo shrimp, peeled and deveined

1/4 cup olive oil

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon grated lemon zest

2 or 3 garlic cloves, minced

1/2 teaspoon freshly ground black pepper

Lemon wedges

Preparation:

In a large bowl, stir together the salt and sugar. Add the shrimp and stir gently to coat. Cover and refrigerate for 45 minutes to 1 hour. Meanwhile, prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds). Soak 12 wooden skewers in water to cover for 30 minutes. Rinse the shrimp well and drain. Rinse and dry the bowl then, return the shrimp to the bowl. Add the olive oil, parsley, lemon zest, garlic, and pepper. Stir gently to coat. Thread the shrimp onto the soaked skewers, running a skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay the skewers on the grill rack. Close the lid if using a gas grill. Cook, turning once, until the shrimp are bright pink and opaque but still moist-looking in the center of the thickest part (cut to test), about 3 minutes on each side. Serve with lemon wedges.