First, as you know, there are many variables so I never measure.. only eyeball so these measurements given are approximate. Anyway, start with a medium bowl and add a quart of water, 1/3 cup salt, and 1/3 cup of brown sugar. Whisk until the sugar dissolves. Add the shrimp (Large - about 1.5 lbs) and refrigerate for about 1-3 hours. Drain and rinse well with cold - cool water.
Using shears or a sharp knife, devein the shrimp and open it (think butterfly).
In a seperate bowl whisk about 1/4 cup olive oil (does NOT have to be extra virgin), couple of tbspns of white wine preferably something dry. Add two cloved on finely minced garlic, about a tbspn of parsley or terragon and a dash of crushed red pepper. Whisk well and throw in the shrimp stir it around so that it is fully coated with the marinade then let it sit outside at room temperature or in the fridge for about 30 minutes.
In the meanwhile, prepare your grill. Medium high heat. Once it gets up to temp. Throw the shrimp on it's side. do not move the shrimp around as the skin may tear. Let it cook on each side for 2-3 minutes depending on how big the shrimp is. After that's done take it off the grill and set aside and prepare the sauce to coat it in.
Recipe for the sauce:
Have the oven preheated to 375 degrees. Take two heads of garlic and cut the top off and place it cut side down onto a small glass baking dish and drizzle with a little olive oil. cover the dish with foil and throw it in the oven for an hour. Let it cool for a bit then squeeze out the cloves into a bowl and mash it up with a spoon or fork.
Into a food processor, add parsley, fresh basil, lemon peel, and any other herbs you'd like. While that is grinding, blend in oilive oil until the right consistency. Salt and pepper to taste and coat the shrimp in it.
Since the herbs are quite strong, you won't need a flavorful rice. I'd pair it with a simple steamed long grain white rice.
Since you wanted the side of veggies, I'd recommend a light mescalun salad (you can buy the mix at the store) and add baby spinach to it (also sold in the salad isle) Add some walnuts, and hlved cherry tomatoes.
In a seperate bowl, whisk together soem balsamic vinegar, evoo, salt, pepper, finely chopped basil and pour onto the salad.
Ok, I'm spent. I hope your family enjoys it.
