Broiled or Grilled Shrimp

From: James Beard’s Theory & Practice of Good Cooking

Absolutely delicious. And I love this James Beard cookbook too. I used to read it on the subway when commuting to work.

2 pounds large raw shrimp in the shell
1 cup olive oil
2 garlic cloves, very finely chopped
1 cup dry white wine
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup finely chopped parsley

With kitchen scissors, slit the shell of each shrimp down the back and remove the black intestinal vein. Break off the shell, leaving the tail shell on. Combine the remaining ingredients in a bowl. Add the shrimp to this marinade and let them soak, turning frequently, for 2 to 3 hours.

Preheat the broiler. Arrange the shrimp in a large aluminum foil pan or on the broiler rack and pan, and broil about 4 inches from the heat for 5 to 7 minutes, according to the thickness of the shrimp, turning them halfway through the cooking time and brushing with the marinade as you turn them.

Makes 4-6 servings.