Grilled shrimp with chili and garlic

This recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chili, which will intensify in the mayonnaise’s fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking.

General

Source: NYT

Ingredients

• 6 garlic cloves
• ½ to 1 fresh hot chili, such as jalapeño or Fresno (depending on the chili’s kick and your heat tolerance)
• ¼ cup mayonnaise
• ½ teaspoons salt
• Heaping ¼ teaspoon baking soda
• 1½ pounds large shrimp, peeled and deveined, tails on, patted dry

Preparation

1. Prepare a charcoal or gas grill for high heat. (If you don’t have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
2. Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.