Ingredients
6
garlic cloves
½ to 1
fresh hot chile, such as jalapeño or Fresno (depending on the chile’s kick and your heat tolerance)
¼
cup mayonnaise
1 ½
teaspoons kosher salt (such as Diamond Crystal)
Heaping 1/4 teaspoon baking soda
1 ½
pounds large shrimp, peeled and deveined, tails on, patted dry
Preparation
- Prepare a charcoal or gas grill for high heat. (If you don’t have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
- Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.
Dining and Cooking