New Orleans Barbecued Shrimp
3 tablespoons coarsely ground black pepper
1/2 teaspoon cayenne
1 teaspoon African bird pepper or Tabasco sauce
2/3 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup fresh rosemary leaves
2 pounds medium shrimp, in the shell
Combine the black pepper, cayenne, African bird pepper or Tabasco sauce,
lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss
to coat well. Cover and refrigerate for 3 hours.
Start a charcoal fire. Grill the shrimp in the shell until they turn
bright pink, about 3 minutes per side. Serve as an appetizer or main course.
YIELD Six appetizer servings or four main-course servings