Ingredients
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
Preparation
1. 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. 2. 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
