GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO

The citrusy dressing Makes this dish a standout, and there's plenty extra to be sopped up with rice or crusty bread. Cooking shrimp in their shells keeps them juicy and tender. It all makes for casual finger food that requires plenty of napkins, which is part of the fun.

Ingredients

• 3 lb (1.36 kg) jumbo shrimp in shell (7 or 8 per lb)
• 4 large garlic cloves
• 3/4 teaspoon (4 ml) salt
• 5 tablespoons (75 ml) fresh lemon juice
• 1/2 teaspoon (2.5 ml) black pepper
• 3/4 cup (180 ml) olive oil
• 1/4 cup (60 ml) finely chopped fresh oregano (from 1 bunch)
• 3 lemons, each cut into 6 wedges

Method

1. Using kitchen shears, snip through the shells of the shrimp along the middle of the back, exposing the vein and leaving the tail and adjoining segment of shell intact. Devein the shrimp, leaving the shells in place.
2. Mince and mash the garlic to a paste with the salt, using a large heavy knife or a mortar and pestle.
3. Transfer the garlic paste to a blender along with the lemon juice and pepper, and blend until smooth. With the motor running, add the oil in a slow stream, blending until emulsified.
4. Transfer the dressing to a bowl and stir in the chopped oregano.
5. Prepare the grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
6. Toss the shrimp with 1/4 cup (60 ml) of the dressing in a large bowl and marinate no more than 15 minutes. (The texture of the shrimp will change if marinated too long.)
7. Lightly brush the lemon wedges with some of the remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
8. Grill the shrimp on a lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to the platter with the lemons as grilled. Serve with the remaining dressing.