Recipe: Great Spicy Shrimp (skewered and broiled or grilled)

GREAT SPICY SHRIMP

FOR THE SHRIMP:
1 cup kosher salt
2 cups boiling water
6 cups ice water (with ice cubes)
2 1/3 pounds large shrimp, shelled, leaving the tail and the first shell next to the tail intact, deveined
FOR THE SPICE MIXTURE:
1 tablespoon chili powder
1 1/2 teaspoons paprika (preferably Hungarian)
1 1/2 teaspoons dark brown sugar
1 teaspoon dry ground mustard (preferably Colman's)
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne pepper
Lemon wedges (optional, for garnish)

Place the kosher salt in a large heatproof bowl. Add the boiling water and stir until the salt is mostly dissolved. Add the ice water with ice cubes and stir until the salt completely dissolves. Add the shrimp and let stand for 45 minutes.

Meanwhile, in a small bowl, stir together the spice mixture ingredients and set aside.

Preheat the broiler or prepare the grill to medium heat.

Drain and rinse the shrimp thoroughly under cold running water. Arrange them in a single layer on a broiler or jelly-roll pan and sprinkle with half of the spice mixture. Turn the shrimp over and sprinkle with the remaining spice mixture.

Thread the shrimp onto 4 long metal skewers (wooden skewers may be used but need to be soaked in water at least 30 minutes before use to prevent burning).

Broil or grill the shrimp for 3 minutes. Turn and broil another 3 minutes or until the shrimp are pink and offer resistance when pressed.

Serve immediately with lemon wedges.

COOK'S NOTE:
If you are going to serve the shrimp cold, make sure to coat them with as much of the spice mixture as possible, because ,chilling dulls the flavor.

Makes 4 servings
Source: A Guy's Guide to Great Eating by Don Mauer