Recipe - Adriatic Grilled Shrimp

1 One half pound Jumbo shrimp; (8 to 10 per
pound),
; shelled and
; deveined, with
; tails left intact
2 tablespoon Salt; plus more to taste
4 cup Ice water
3 Sundried tomatoes; (not
packed in oil),
; plumped 10 minutes
; in hot water and
; drained, up to 4
3 lg Cloves garlic
3 Tightly packed tablespoons
fresh Italian
; parsley leaves
1/8 teaspoon Hot red pepper flakes
3 tablespoon Extravirgin olive oil
Freshly ground black pepper
1 lg Lemon; cut into 8 wedges

In a bowl, combine the shrimp with the 2 tablespoons salt and the 4
cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince
together the tomatoes, garlic, and parsley. Transfer them to a medium
bowl and stir in the hot pepper and 2 tablespoons of the olive oil.

Drain, rinse, and pat the shrimp dry. Toss them with the tomato
mixture. Keep cold.

Film a large skillet or griddle with the remaining 1 tablespoon olive
oil and warm over medium heat. Saute the shrimp, sprinkling with salt
and pepper, about 2 to 3 minutes per side, until pink and just firm.
Pile all the seasonings over the shrimp after turning them.

Transfer the shrimp onto a serving platter along with the seasonings.
Serve hot or warm, with the lemon wedges. Squeeze a little lemon over
the shrimp just before eating.

Yield: 4 to 5