| 1 c. kosher salt (or 1/2 c. table salt) |
| 1/2 c. sugar |
| 2 lb. large shrimp |
| 2 T. extra virgin olive oil |
| 2 cloves garlic, minced |
| 2 t. chili powder |
| 3/4 t. ground cumin |
| 2 1/2 T. lime juice |
| 2 T. fresh cilantro leaves, minced |
| lemon wedges |
Pour 2 quarts very cold water into large bowl. Add salt and sugar and stir until dissolved. Add shrimp and let stand in refrigerator for 30 minutes.
Meanwhile, heat oil in small skillet over medium heat. Add garlic, chili powder, and ground cumin. Sauté until garlic is fragrant (30-45 seconds). Scrape mixture into heatproof bowl and cool to room temperature. Mix in lime juice and cilantro.
Drain shrimp. Open shells with manicure scissors and devein if desired. Toss shrimp and flavor mix in medium bowl to coat.
Thread shrimp on skewers and grill, uncovered for charcoal and covered for gas, turning skewers once, until shells are barely charred and bright pink (4-6 minutes). Serve hot or at room temperature with lemon wedges.
Serves 4-6.