Mesquite Grilled Shrimp

INGREDIENTS:

1 pound jumbo raw shrimp (16 to 20)
½ tsp red pepper flakes *
1 large clove of garlic
1 Tbsp olive oil
Lemon cut in slices for garnish
fresh parsley for garnish
5 - 6 Bamboo skewers

PREPARATIONS:

Place the skewers in water and soak for at least an hour, along with the Mesquite chips (drain just before grilling).

Peel the shells from the shrimp, remove the legs and tail shell, clean out vein. Wash and pat dry. Mix the oil, garlic and red pepper and place in a plastic zipper bag with the shrimp for about ½ hour. Wash the parsley and cut the lemon.

Using a chimney starter, start the charcoal about 15 min. before grilling. Thread 4 shrimp on each skewer while the charcoal is starting.

GRILLING:

Spread the coals out, scatter the mesquite chips ** over the coals and replace the grill racks. Coat the grill racks with olive oil.

Place the skewered shrimp on the grill and grill with the cover closed over low to medium coals of charcoal until meat is pink, about 4 minutes, turn and grill another 4 min. They are done when they resist pressure and are firm.

Serve the shrimp on a platter garnished with lemon slices and parsley.
*See Tips
**

Note: The smoke box won't work here, It doesn't have time to even dry the chips out.