16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

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Directions

Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Makes 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

1/4 cup olive oil
2 tablespoons dry white wine
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried crushed red pepper

Roasted Garlic-Herb Sauce
2 heads of garlic, top 1/4 inch of each cut off and discarded
1 teaspoon plus 2/3 cup olive oil

1 cup coarsely chopped fresh parsley
4 anchovy fillets, rinsed

2 tablespoons drained caper
2 tablespoons coarsely chopped fresh basil
1 tablespoon grated lemon peel

Directions

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Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.

Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.

Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.

Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

Makes 6 servings

Roasted Garlic-Herb Sauce
Preheat oven to 375F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.

Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

Makes about 1 cup.