Grilled Shrimp Skewers with Garlic and Lemon

Ingredients

• 2 1/2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon baking soda
• 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon sugar
• 4 medium cloves garlic, minced, divided
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon zest and 4 teaspoons juice from 1 lemon
• 2 tablespoons minced fresh parsley leaves
• Freshly ground black pepper

Directions

1. In a medium bowl, mix the shrimp with the baking soda, salt, and sugar until evenly coated. Thread the shrimp onto pairs of 2 skewers, switching head and tail ends as you go and pressing them close together; aim for about 6 shrimp on each pair. Set the skewers across a baking dish so the shrimp hang above the bottom, then refrigerate for 1 hour. While they chill, stir together half the garlic and half the olive oil in a small bowl. In a large bowl, combine the remaining garlic and olive oil with the lemon zest, lemon juice, and parsley leaves, then set it aside.
2. Once the shrimp are ready for the grill, coat both sides with the garlic and oil mixture from the small bowl. Light 1 chimney full of charcoal. When all the charcoal is burning and gray ash covers it, pour it out and bank the coals on one side of the charcoal grate. Put the cooking grate in place, cover the grill, and let it heat for 5 minutes. For a gas grill, turn half the burners to the highest heat setting, cover, and heat for 10 minutes. Clean the grilling grate and oil it.
3. Lay the shrimp over the hot side of the grill. Cook for 4 to 5 minutes total, turning them occasionally, until the shrimp are cooked through and nicely charred. Move the shrimp to a cutting board.
4. Carefully slide out the skewers, then add the shrimp to the large bowl with the garlic, oil, and lemon mixture. Toss until coated. Add salt and pepper to taste, then serve immediately.