Steven Raichlen's Barbecue! Bible


VICTOR’S SHRIMP

SHRIMP ON THE BARBIE, BASQUE-STYLE
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Some of the best prawns I’ve ever tasted, and they only have two flavorings: Spanish olive oil and coarse sea salt. Here’s how they’re made by Spanish grill genius Victor Arguinzoniz at the restaurant Extebarri.

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Start with fresh prawns from the Bay of Biscay. Of course, you’ll grill them with the heads on and in the shell.
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Spray with Spanish extra-virgin olive oil.
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Grill over the embers of an oak fire on a grill grate that can be raised or lowered to the precise millimeter. Season with coarse salt and grill until the shells are crusty and the prawns are a few degrees warmer in the center than sashimi.
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