brining shrimp

i am torched at myself for not photographing last nights dinner.  i had just finished watching vicky christina barcelona and was definitely in a spanish frame of mind.  for a few weeks now i have been pondering how to get more flavor in certain dishes.  brining is an easy way to do that-  kick up the flavor with salt and sugar and keep your proteins moist.  

for 3/4 lb of shrimp

1 cup water

2 heaping tbsp salt

1 heaping tbsp brown sugar

fresh cracked pepper

juice from 1/2 lime

tsp smoked paprika

peel and devein your shrimp.  place in plastic sealable bag with brine and refridgerate for about 30 to 45 minutes.  i found that amount of lime juice did not "cook" the shrimp but be careful not to not overbrine.

drain shrimp, double skewer them for ease in flipping.

throw them on a nice hot grill and cook until the center just starts to loose it's translucense.

i served these over some steamed jasmine rice and a simple sofrito of peppers, onions, and pancetta although the ones in the picture have a corn and avocado salad.