Shelly's Recipe

GREEK GRILLED SHRIMP SPRAYED WITH OLIVE OIL AND WINE

Category: Grilled Starters

2 lbs fresh shrimp with the heads on or 1-1/2 pounds peeled and deveined shrimp
1/4 cup extra virgin olive oil, preferably Greek, in a spray bottle
1/4 cup dry white wine (like Spanish verdejoin)
A spray bottle (optional)
Large crystals of sea salt for sprinkling
Other spray bottle

If using whole shrimp, peel the tails, using kitchen scissors to open the shells. Leave the heads intact. Scrape out the veins with the tine of a fork. If using shrimp tails, peel and devein.

Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Spray the shrimp on one side with olive oil. Arrange oil side down on the grate. Lightly spray the tops with more olive oil and retsina. When the bottoms of the shrimp are sizzling and browned, turn over. Lightly spray this side with oil and retsina. The cooking time is brief, 1 to 2 minutes per side.

Transfer the grilled shrimp to a platter or plates and sprinkle generously sprinkle with coarse sea salt. Serve at once. Serves: 4