Grilled Shrimp with Chermoula

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
• 2 medium cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 recipe Chermoula

Directions

1. In a medium bowl, mix the shrimp with the baking soda, salt, and sugar until evenly coated. Arrange the shrimp on sets of 2 skewers, switching the direction from head end to tail end and snugging them close together; each set of 2 skewers should hold about 6 shrimp. Set the skewers across a baking dish so the shrimp hang above the bottom, then refrigerate for 1 hour. While they rest, stir the garlic and olive oil together in a small bowl.
2. Once the shrimp are ready for the grill, paint the garlic-oil mixture over both sides. Start 1 chimney full of charcoal. When the coals are fully lit and coated in gray ash, empty them into the grill and bank them on 1 side of the charcoal grate. Put the cooking grate on, cover the grill, and heat it for 5 minutes. For a gas grill, turn half the burners to the highest heat, cover, and warm it for 10 minutes. Clean the grilling grate and oil it.
3. Set the shrimp over the hot side of the grill. Cook, turning them now and then, until they are well charred and just cooked through, 4 to 5 minutes total. Move the shrimp to a cutting board.
4. Gently slide the shrimp off the skewers and place them in a medium bowl. Add 1 tablespoon (15ml) chermoula and toss until coated. Taste and add more salt if needed. Move the shrimp to a serving platter, spoon additional chermoula over the top, and serve immediately.