Salt-cured Ouzo Shrimp

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons anise seeds, divided
• 1 1/2 lbs jumbo shrimp, peeled, deveined, and with tails on (16 to 20 per lb.)
• 1 tablespoon olive oil
• 2 tablespoons ouzo (or other anise-flavored liqueur)
• 1 1/2 teaspoons garlic, minced

Recipe

• 1 in a bowl, mix sugar, salt, and 3/4 teaspoons anise seeds. add shrimp and stir gently to coat. cover and chill 45 minutes to 1 hour. rinse both the shrimp and the bowl well and drain.
• 2 meanwhile, soak 6 wooden skewers at least 30 minutes, or use metal skewers (no need to soak).
• 3 return shrimp to bowl. add remaining 3/4 teaspoons anise seeds, the olive oil, 2 tablespoons ouzo, and the garlic; mix to coat.
• 4 thread shrimp onto skewers through each end so they look like the letter c, dividing them equally among skewers.
• 5 prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
• 6 lay shrimp on cooking grate and cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center (cut to test), 2 to 3 minutes total. transfer to a platter. drizzle more ouzo over shrimp to taste.