Prep 15 mins
Cook 6 mins
From Sunset Magazine (July 2008) A secret to perfectly grilled shrimp: rub with salt and sugar before cooking to seal in their juiciness and sweetness. Allow 45-60 minutes for salt-curing.
- 1 1⁄2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons anise seeds, divided
- 1 1⁄2 lbs jumbo shrimp, peeled, deveined, and with tails on (16 to 20 per lb.)
- 1 tablespoon olive oil
- 2 tablespoons ouzo (or other anise-flavored liqueur)
- 1 1⁄2 teaspoons garlic, minced
- In a bowl, mix sugar, salt, and 3/4 teaspoons anise seeds. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse both the shrimp and the bowl well and drain.
- Meanwhile, soak 6 wooden skewers at least 30 minutes, or use metal skewers (no need to soak).
- Return shrimp to bowl. Add remaining 3/4 teaspoons anise seeds, the olive oil, 2 tablespoons ouzo, and the garlic; mix to coat.
- Thread shrimp onto skewers through each end so they look like the letter C, dividing them equally among skewers.
- Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
- Lay shrimp on cooking grate and cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center (cut to test), 2 to 3 minutes total. Transfer to a platter. Drizzle more ouzo over shrimp to taste.