Brining the shrimp and then grilling them in their shells will help retain flavor and the natural juices.
Ingredients
1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 1/2 pounds uncooked large shrimp, unpeeled
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
Directions
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.
