1poundlarge or jumbo shrimppeeled, tail on, and deveined
salt and pepper
For the marinade:
2tablespoonsextra virgin olive oil
1teaspoonminced garlicor more to taste
juice of 1/2 of a fresh lemonabout 2 tablespoons
1tablespoonsugar or honey
For the garnish:
finely chopped scallions or chives for garnishoptional
Soak the wooden skewers in water while preparing the shrimp. Peel and devein the shrimp if they are shell-on. Rinse the shrimp and drain well (or pat dry). Thread 3 or 4 shrimps on to the skewers. Lightly sprinkle them with salt and pepper.
Mix all the marinade ingredients well in a bowl.
Spoon (or brush) the marinade all over the shrimp to coat evenly. Let stand for about 30 minutes.
Preheat a lightly oiled grill. Grill the shrimp over moderate heat until they turn opaque and curled up, a minute or two each side, depending on the heat source. Do not overcook. Baste the shrimp with the remaining sauce while grilling and before serving. You can also cook the shrimp in a grill pan over medium high heat. Garnish with the optional scallions or chives.